Lamb with Fruit and Nut Sauce
This is a beautiful entrée to serve for special occasions. Serve it for a holiday entrée and you'll probably start a tradition!
INGREDIENTS | SERVES 4
- 8 dried apricots, cut into strips
- ½ cup beef broth
- ¼ cup currants
- ¼ cup brandy
- 4 4-ounce slices lean boneless leg of lamb
- 2 tablespoons flour
- Nonstick cooking spray
- 2 teaspoons oil
- 1 tablespoon toasted chopped pecans
In a small bowl, combine apricots, beef broth, currants, and brandy, stirring well. Cover and refrigerate at least 8 hours.
Place lamb between two sheets of heavy-duty plastic wrap. Using a meat mallet, flatten to ½″ thickness. Dredge in flour.
Coat a skillet with cooking spray. Add oil and place over medium-high heat until hot. Add lamb. Cook 5 minutes on each side until lightly browned.
Add apricot mixture and pecans. Cover, reduce heat, and simmer until lamb is tender, about 15 minutes.
Place lamb on 4 individual plates and spoon apricot mixture over lamb. Serve immediately.
Fat: 10.08 grams
Saturated Fat: 2.92 grams
Carbohydrates: 24.62 grams
Calcium: 31.13 mg
Lactose: 0.0 grams