Sweet, lemony and fragrant from spices, this lamb is the perfect way to bridge spring and summer.
Serves: 4 Prep. time: 15′ Cooks in: 1:40′ Ready in: 1:55′
1.200 g lamb leg, boneless, in portions
1/3 cup extra-virgin olive oil
2 garlic cloves, crushed
1 large onion, grated
4-5 spring onions, finely chopped
1 pinch saffron, soaked in 1 cup hot water
¾ cup sweet white wine
2 lemons, zested, juiced
1 tbsp dried spearmint
10 dried apricots, halved
10 fresh apricots, halved, cooked in 1 tbsp butter until softened
75 g sesame bar, diced
spearmint leaves for serving
salt, black pepper
Heat olive oil in a large pot and brown lamb portions on all sides in batches. Scoop out on a plate. In the same pot cook all onions and garlic until translucent. Return lamb in the pot.
Season well with salt and pepper and pour in wine. When wine evaporates add lemon zest and juice, spearmint and saffron water. When it comes to a boil lower heat and simmer half-covered with lid, for 1 hour. Add dried apricots and continue simmering for another 30 minutes. Add a little water if necessary.
Add cooked apricots and sesame bar pieces and give a good stir. Turn down heat and allow lamb to cool for 10 minutes. Serve with basmati rice and garnish with fresh spearmint leaves.
Photo John Athymaritis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Γλυκόξινο κατσίκι με βερίκοκα και παστέλι