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May 24, 2023

Braised American Lamb Shoulder with Charred Apricot Achar


Recipe Provided By
"Not Without Salt"
Prep Time

10 min

Cook Time

4 hrs

Total Time

4hrs, 10min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the lamb:

  • 1 6–8-pound boneless American lamb shoulder
  • 2 1/2 tablespoons Garam Masala
  • 1 1/2 - 2 tablespoons kosher salt
  • Enough fresh herbs to fill the bottom of the roasting pan or Dutch oven (Rosemary, Sage, Thyme)
  • 1 onion, cut into large chunks
  • 6 garlic cloves
  • 3-inch piece of ginger, (sliced)
  • 2 cups white wine

 For the Charred Apricot Achar:

  • 3 pounds apricots, halved and pits removed
  • 1 large red onion, (sliced)
  • Juice and zest of two limes
  • 1 cup apple cider vinegar
  • 1/2 cup - 3/4 cup brown sugar
  • 1 inch piece of ginger
  • 2 garlic cloves, (peeled and sliced)
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 cinnamon stick
  • 1/2 teaspoon chili flakes
  • Pinch fresh nutmeg
  • Sea salt


The day before you plan to cook the American lamb season with garam masala and kosher salt. Refrigerate overnight or up to two days before cooking.

Bring the lamb out of the fridge one hour before you start to cook.

Preheat your oven or grill to 350 degrees F.

Line the bottom of the roasting pan or Dutch oven with fresh herbs. Set the lamb on herbs. Add the onion, garlic and ginger around the lamb. Then pour in the white wine.

Cover the pan/pot with a tight-fitting lid then roast for 3 - 4 hours, until tender but not quite falling off of the bone.  Remove the lid, turn the oven or grill up to 450 degrees F and continue to roast for one hour more, until deeply charred and the lamb is fork-tender.*

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.


Instructions for the Charred Apricot Achar:

Preheat your oven or grill to 425 degrees F.

In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.

Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly.

Let it cool before pureeing in a blender. Taste and adjust seasoning.

Grill the remaining apricots then add those to the purée. Serve with lamb.

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Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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