Sweet, lemony and fragrant from spices, this lamb is the perfect way to bridge spring and summer.

Serves: 4 Prep. time: 15′ Cooks in: 1:40′ Ready in: 1:55′

1.200 g lamb leg, boneless, in portions
1/3 cup extra-virgin olive oil
2 garlic cloves, crushed
1 large onion, grated
4-5 spring onions, finely chopped
1 pinch saffron, soaked in 1 cup hot water
¾ cup sweet white wine
2 lemons, zested, juiced
1 tbsp dried spearmint
10 dried apricots, halved
10 fresh apricots, halved, cooked in 1 tbsp butter until softened
75 g sesame bar, diced
spearmint leaves for serving
salt, black pepper


Step 1
Heat olive oil in a large pot and brown lamb portions on all sides in batches. Scoop out on a plate. In the same pot cook all onions and garlic until translucent. Return lamb in the pot.

Step 2
Season well with salt and pepper and pour in wine. When wine evaporates add lemon zest and juice, spearmint and saffron water. When it comes to a boil lower heat and simmer half-covered with lid, for 1 hour. Add dried apricots and continue simmering for another 30 minutes. Add a little water if necessary.

Step 3
Add cooked apricots and sesame bar pieces and give a good stir. Turn down heat and allow lamb to cool for 10 minutes. Serve with basmati rice and garnish with fresh spearmint leaves.

Photo John Athymaritis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Γλυκόξινο κατσίκι με βερίκοκα και παστέλι