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.
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