Passover-Inspired Braised Lamb With Dried Fruit Recipe (2024)

I'm not sure what is considered a not-too-soft red wine. Does anyone have a recommendation?

I used a merlot and it was wonderful. Also, I sliced the onions, and at the end removed the cinnamon stick and allspice berries and pureed half of the sauce (with the fruit), and mixed it back in. A big hit!

I intentionally make it at least a day, if not 2 ahead. I take it out of the fridge about 2 1/2 hours before serving and reheat it for about 45 minutes, on medium til I get it up to a simmer and then on extra low. It practically falls apart when you take it out to serve it - barely need to slice it.

Do you really put the onion in whole and not sliced?

Does this call for dried apricots or fresh? I would assume fresh, because dried isn't specified, but it follows the same amount of prunes (not plums) in the ingredients list. Thanks for help from anyone!

Sorry I'm late, but leg of lamb does not braise well, because it's too lean. Better to use lamb shanks or shoulder chops, but don't bother to bone them.

Has anyone done this in a slow cooker?

Hi Carole - I hope I'm not too late! I made this for my Seder last night using lamb leg, with nothing additional added, and it was still perfect and delicious!

I don't see if this is cooked on top of the stove or the oven. What temperature? Is the onion chopped or sliced?

Just made this today, using a boned leg of lamb, and it was wonderful. I've made it with the shoulder before but couldn't find one this time, and I didn't miss it.

My mom fell 3 days before Easter so I had to find easy recipes to make while also taking care of her. This recipe was perfect. I made it the day before and it took almost no prep time. Turned out perfect - tender, succulent, and flavorful. Everyone, from my ill mother to my very picky 7-year-old niece loved it! I used cabernet-sauvignon, and had a light Greek salad with feta & olives on the side. Perfect.

It may sound odd, but I think Marsala would be lovely with lamb, either dry or sweet, depending on your personal preferences. If you live near a Trader Joe's, they sell a lovely Marsala. I use the dry for stews and soups, and the sweet for Middle Eastern dishes. I make a delicious chicken dish, flavored with baharat spice blend and sweet Marsala. My family loves it.

I love this recipe. Because I can't keep my hands of a recipe, I lightly toast pine nuts and sprinkle them over the plated lamb before serving.

Fabulous recipe that looks and tastes like it is a lot of work but is almost ridiculously easy. I sliced the onion and used a bottle of red cooking wine, which is the equivalent of just over 1/2 bottle of regular wine. I had plenty of liquid and it was DELICIOUS and incredibly tender. My guys had THIRDS so there were no leftovers!

I plan to use a boned leg of lamb. Can someone clarify if the lamb should remain whole, or cut up? If you cut it up, how big? Thanks!

Kathleen BThis is so delish! Did just like the recipe. Wouldn’t have it any other way!

I thought it was good but too sweet. I added a can of crushed tomatoes and some roasted shallots. I felt it improved the dish a lot. If I made again, might make with shoulder chops.

I put everything together in a slow cooker on low for 6-7 hours and it was perfect. Delicious! I also cut the fruit to 1/2 the amount which was plenty.

The butcher counter did not have a lamb shoulder, they only had shoulder chops. They cooked in half the time. It was SO delicious! I am not a fan of allspice so I left it out. I also sliced the onion for cooking so we could eat it with the dried fruit and the lamb. We will definitely be having this again.

I made this yesterday for the last night of Passover, Seder. It wasdelicious, everyone preferred it to the Brisket! Very, very flavorful. I used a Merlot, and hiked up most of the herbs & spices as it was simmering to my personal taste preference. It was ready in 3 hours, but actually it was only while the Seder was being held, so everything melted into the sauce/broth and was extra, extra yummy. Everyone remarked that it was the best Lamb they ever ate. Serve over rice.

I just finished cooking this in preparation for Passover dinner tomorrow.- 4lbs lamb shoulder- $18 Red blend - Dutch oven on the stove on the lowest heat for 3 hours- Without guidance about the onion, I cut it in four piecesSeriously the easiest recipe to make. And after sampling the merchandise, I can confirm it is fantastic. I can't wait to see how great it tastes on day 2.

What is the oven temperature recommended?

I cooked this for about an hour longer than recommended with a bit more wine (Cabernet Sauvignon) for the sauce until it really fell apart. Raisins are also a great substitute for the prunes!

My lamb shoulder was small (1.4 kg, including bone), and on the bone. Used almost the whole bottle of wine (yeah, I drank a glass), nevertheless found I had to add water, so took the opportunity to add also some beef bullion and a hot pepper. Took a long long time to get tender (3 hours!) and towards the end I added some frozen cooked white beans and kept cooking. Was simply superb. Made it for the following day but had a hard time keeping everyone away from it long enough!

Cooking in the time of covid19 to find lamb in freezer and all other ingredients on hand so dinner could be made without a need for non-essential trip to market. Too early for Passover or Easter by a little but so delicious and comforting for a meal. The "ahhh...roma" as it cooked alone was enough to raise spirits. Made as written a day ahead to reheat. Chose fresh ginger. Apricots broke down a lot to add to 'saucey'. Would increase prunes next time - yummy. Used cilantro garnish.

Do you keep the lamb tied up from the butcher? Or let it go free in the pan??

Can a leg of lamb be subbed for the shoulder? (There are no butchers available without wandering in the desert for 40 years...uh miles.)

Made this dish for Passover and it was a big hit! Make sure to serve with all the onions and fruit on the inside. It was delicious! Very easy to cook.

ok I just read the original article to answer my own question and noticed some others wondered the same thing too last year -- the recipe uses *dried* apricots and prunes.

Made with a 5 pound leg of lamb and it was delicious. Used sliced onions, which was great for serving/eating. Boiled down extra sauce after cooking for gravy, highly recommend. Served with mashed potatoes, crusty baguette, brown butter roasted radishes, and a big green salad.