Sauté of Spring Lamb with Apricots


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • olive oil
  • 1.5 kg/ lb boneless shoulder or leg of spring lamb, cut into 2.5cm/1 inch cubes (leave any fat on)
  • 2 onions, finely diced
  • 8 garlic cloves, finely chopped
  • 6 large tomatoes, skinned, deseeded and finely chopped
  • 4 tbsp tomato purée
  • 1 sprig of thyme
  • juice of 4 lemons
  • 225 g/8 oz dried apricots, cut in half
  • 1 bunch of fresh mint, chopped (sundried mint has more flavour and is possibly better than fresh in this instance; use half the quantity)
  • 1 large tub of Greek yoghurt
  • 1 bunch of fresh coriander, chopped
  • sea salt and black pepper


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, add a drop of water or, if you have it, lamb or chicken stock.

Serve with a dollop of yoghurt and a sprinkling of fresh coriander.