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Balsamic, Apricot & Cumin Reduction For Lamb

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Balsamic, Apricot & Cumin Reduction for Lamb
Balsamic, Apricot & Cumin Reduction for Lamb
  • 1
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 4-5 apricots or 1/2 jar of apricot preserves fresh, quartered and de-pitted (you can leave skin on)
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp cumin
  • 2 leaves mint
  • 1 cups balsamic vinegar
  • 1-2 tbsp salt
  • 1/2 tsp pepper
Servings:
Ingredients
  • 4-5 apricots or 1/2 jar of apricot preserves fresh, quartered and de-pitted (you can leave skin on)
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp cumin
  • 2 leaves mint
  • 1 cups balsamic vinegar
  • 1-2 tbsp salt
  • 1/2 tsp pepper
Servings:
Instructions
    If Using Fresh Apricots:
    1. Place apricots and about a ¼ cup of water In a coverable pot. Cover and place on medium heat. Heat for about 10 minutes until apricots become soft and orange. Take off heat, uncover and let cool for about 5 minutes. Place apricots and liquid in food processor with garlic, onion, cumin and mint and pulse until smooth and no real “chunks” remain. Place back in coverable pot and add balsamic vinegar, salt and pepper. Place on medium-high heat and bring to a slow boil occasionally stirring. Lower heat to medium/ medium-high, continue to slow boil and reduce by about half. Take off heat and let cool. Once cool, and thick, place in a bag with your lamb. Allow to marinate overnight. Make sure to coat the lamb with reduction before roasting. If doing the “Sous Vide” method, coat the lamb before browning at the end.
    If Using Apricot Preserves:
    1. Place apricot preserves in food processor with garlic, onion, cumin and mint, and pulse until smooth. Place mixture in coverable pot and add balsamic vinegar, salt and pepper. Place on medium-high heat and bring to a slow boil occasionally stirring. Lower heat slightly, continue the slow boil and reduce by about half. Take off heat and let cool. Once cool, anthick, place in a bag with your lamb. Allow to marinate overnight. Make sure to coat the lamb with reduction before roasting. If doing the “Sous Vide” method, coat the lamb before browning at the end.
    2. Links to our lessons for cooking rack of lamb and leg of lamb can be found below.
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