4 Reviews

I thought this was wonderful, the only reason I am giving 4 instead of 5 stars is because I found it a little bland and added extra of the spices. Seeing the other reviews, this is probably just my personal taste. I took the advice of previous reviews and upped sauce, I also tried what Ronamay suggested and did half OJ and half apricot nectar it gave it a lovely flavour. My hubby thought it was delicious and ended up having thirds. I did make it with lamb fillets and just sliced them into strips as that is what I had on hand, but it still came out tender and full of flavour. Wonderful combination of flavours that not only compliment each other, but the house was full of a lovely aroma. I will definitely be making again. Thanks for sharing MizzNezz

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The Flying Chef December 11, 2007

I can sum it up in one word. YUM! Very easy and quite tasty. I also doubled the sauce per previous reviews (and my hubby loves extra sauce). I served over Coconut Jasmine Rice and sauteed Swiss chard with garlic on the side for a small dinner party. It was the first time a few people had lamb, and they absolutely loved it. The only preperation that I changed was to use a dutch oven for everything including the saute. Thanks for the great recipe! This is going to become a staple around my house.

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Chandra M September 25, 2007

We liked this recipe . Even my fussy children ate it as it is quite sweet. We followed the above suggestion and doubled the sauce and seem s the fight amount for the meat.

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corrodgery July 06, 2006

I can't beleive I'm the first to rate this..This was excellent! Melts in your mouth. And I love the aroma when the spices are cooking! I used a bone-in shoulder because thats what I had and had to cut and trim and ended up with only about 1# of meat, (the extras made great stock)but I did not alter the amounts of the other ingredients. I used fresh squeezed OJ and fresh orange zest and I forgot the sesame seeds. I think I might double the sauce and spices next time and maybe substitite 1/2 the OJ with apricot nectar, but it is fabulous the way it is. I served this with Asian coconut rice and smashed sweet potatoes made with spices,cream and apricot nectar. Another nice side for this would be the "Spiced Couscous" by Dancer from this site, It's wonderful.

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Ronamay October 10, 2003
Apricot Lamb