Limousin lamb fillet with dried apricots recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 510 calories / serving
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164238 limousin lamb HERO

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat.

Season the lamb with salt, pepper and ½tsp of ground cinnamon. Sear in the olive oil until golden brown all over, stirring occasionally. Reduce the heat to low and add the finely chopped parsley, apricots and veg stock.

Bring to a simmer and cook for 5-7 minutes until the lamb is soft and the apricots have absorbed most of the stock. Spoon onto serving plates and garnish with the remaining ground cinnamon around the perimeter of the dish.

Sprinkle the roughly chopped parsley leaves on top before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g trimmed rack of lamb, de-boned
  • 50ml olive oil
  • ½tsp ground cinnamon
  • 2tbsp parsley, finely chopped
  • 100g dried apricots
  • 100ml vegetable stock
  • salt
  • pepper
  • 1tbsp parsley leaves, roughly chopped
  • 1tsp ground cinnamon, to garnish
  • Energy 2120kj 510kcal 26%
  • Fat 43g 61%
  • Saturates 16g 80%
  • Sugars 9g 10%
  • Salt 1g 17%

of the reference intake
Carbohydrate 9.4g Protein 23g Fibre 2.3g

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