Lamb Sauté with apricots and braised rice

Lamb Sauté with apricots and braised rice

By Paul Norman
60 mins

Fancy lamb for dinner?


Roll diced lamb in seasoned flour, brown off in hot oil using and ovenproof casserole before removing from pan.

Add butter to casserole and sweat off finely chopped onions. When softened add white wine and bring to the boil. Place lamb back into the pan, add chicken stock, herbs and strips of dried apricots. Place tight-fitting lid on pan and bring to the boil.

Place in the oven for 1 hour (Reg. 3-4: 300-400F).

Remove meat and boil down liquid until thick. Add gravy if required. Add double cream. Re-boil, season, adjusting consistency and pour over meat. Colour should resemble coffee with milk – (café au lait).

Serve with braised rice.

Braised Rice

Sweat off finely chopped onions in half the butter.

Add measured long grain rice using a measuring jug.

Bring to the boil, adding salt and pepper, bay leaf and crushed garlic. Place tight-fitting lid on pan and cook in a hot oven for 18 minutes.

Remove pan, checking to see if rice is cooked. Tip into a clean bowl, working through knobs of butter and adjusting the seasoning. Serve hot as a garnish with Lamb Sauté – pack rice into a ramekin and tip out to form the garnish.


  • 150g Diced lamb
  • 50g Chopped Onions
  • 10g Dried Apricots to cut into strips
  • 2 tbsps White wine
  • 150ml Chicken Stock
  • 2 tbsps Gravy
  • 2 tbsps Double Cream
  • Fresh Herbs – Thyme, Bay leaf
  • 30g Long grain rice
  • 20g Finely chopped onions
  • 1 Bay leaf
  • Chicken stock (1and-a-half times volume of rice)
  • 20g Butter
  • 1 Clove crushed garlic

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