Recipe: Roasted Lamb and Apricot Stew


Health Fitness Revolution is pleased to announce that Kimberly Fuller will be contributing healthy versions of our favorite recipes!


Roasted Lamb and Apricot Stew

Serves 6

If you already have a roasted leg, this is perfect. If you don’t, see *notes below.



  • 2lbs roasted leg of lamb, trimmed and cut into cubes
  • 1 Tble macadamia nut oil (or your favorite higher heat oil)
  • 1 onion, chopped
  • 1/2 tsp red pepper flakes
  • 6 garlic cloves, coarsely chopped
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 Tble tomato paste
  • 2 Tble honey
  • 1 cup dried apricot, quartered
  • 14oz low-sodium vegetable broth
  • salt to taste



      1. Heat oil in a Dutch oven over medium-high heat.
      2. Add onion and sauté for several minutes stirring frequently. Add red pepper, garlic, cinnamon and  cumin and continue to sauté for about 1 more minute.
      3. Stir in honey and tomato paste. Stir frequently for about 30 seconds
      4. Add lamb, apricots and broth to pot. Bring to boil.
      5. Cover, reduce heat and simmer for 30 minutes until flavors have thoroughly blended, stirring occasionally.


*Notes: If your lamb is not already roasted, start with the next several instructions:


Heat oil in a Dutch oven over medium-high heat.  Sprinkle your trimmed and cubed lamb evenly with 1/4 tsp salt. Add lamb to pot and sauté 4-5 minutes turning to brown on all sides. Remove lamb from pan. Pick up with #2 on instructions above.


Can be served with 1/2 cup of cooked Brown Rice or Quinoa.


Nutritional Value per serving:

Calories – 363

Fat – 19.5g

Carbs – 19.6g

Protein – 26.4g



Leave a Reply