Lamb with Carrots and Apricots

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 5 mins
  • Cook: 325 mins

Serve this savory dish with couscous. You can also substitute beef for the lamb.


3pounds boneless lean lamb, cut in 1-inch cubes, or lamb stew meat
1/2cup flour
4tablespoons canola oil, divided
2cups onion, vertically sliced
4cups carrots, thinly sliced on the diagonal
2tablespoons country Dijon mustard
3/4teaspoon dried thyme leave
1 1/2teaspoons Kosher salt
2cans (14-ounce) lower-sodium chicken broth
2cups dried apricots, quartered
Chopped fresh mint


  1. In a large plastic bag, combine lamb and flour; toss well. In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add lamb, in batches, and cook until browned on all sides. Transfer to a large slow cooker.
  2. Add remaining 1 tablespoon oil to skillet, add onion and carrots, and cook 4 minutes. Add to slow cooker. Add mustard, thyme, salt, pepper, broth and apricots to slow cooker; stir well.  Cover and cook on low for 5 hours or until lamb is tender. Garnish with chopped mint.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 420
  • Fat 25g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 11g
  • Cholesterol 85mg
  • Sodium 410mg
  • Potassium 710mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 15g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 8%
  • Calcium 6%
  • Iron 15%