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Lamb With Ale And Apricots



  • 1.

    Soak the apricots in a strong beer or brown ale.

  • 2.

    Place the lamb in a shallow dish, prick all over, and marinade with crushed up kiwi fruit for about an hour to tenderise the meat.

  • 3.

    Heat the oil in a large frying pan.

  • 4.

    Drain the lamb and pat dry with paper towels.

  • 5.

    Place the meat in the pan with the garlic and thyme and brown on all sides until it’s golden and rich in colour.

  • 6.

    Add apricots in the ale marinade and cook over medium heat for 12 minutes until they are soft and the meat is cooled through.

  • 7.

    Remove the lamb and apricots and keep warm.

  • 8.

    Discard the garlic and most of the sauce except for about 4 tablespoons worth.

  • 9.

    Arrange the lamb pieces and apricots on the plates and spoon over the remaining sauce.

  • 10.

    Serve with new potatoes and spinach.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb With Ale And Apricots.


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