Amazingly tender marinated lamb braised is braised in a rich ale and apricot sauce.


  • sliced lamb fillet or lamb chop

  • 1 tablespoon Olive Oil

  • 2 crushed but left whole Garlic Cloves

  • 10 sprigs Thyme

  • Salt

  • Pepper

  • 60 g dried Apricots

  • 250 ml brown ale or strong Beer


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 141kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 14g
  • Sugar 8g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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