Sauté of Spring Lamb with Apricots

Preparation info
    • Difficulty


Appears in
Floyd Around the Med

By Keith Floyd

Published 2000

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  • olive oil
  • 1.5 kg/ lb boneless shoulder or leg of spring lamb, cut into 2.5cm/1 inch cubes (leave any fat on)


Heat some olive oil in a shallow sauté pan or deep frying pan and fry the lamb until it is golden brown. Now add the onions, garlic and tomatoes and fry until the onions begin to colour very lightly. Stir in the tomato purée. Add the thyme, lemon juice, apricots, mint and seasoning and simmer for about an hour, until the meat is tender. If after, say, 10 minutes, the dish looks a little dry, ad