Sticky & sweet! A delicious dish to make on the braai for any season.
Prepare braai in advance until you have a nice medium to low heat coal bed. For the glaze:Combine all the ingredients in a small saucepan. Bring to a gentle simmer until the apricot jam melts and everything is well mixed together. Simply warm up just before glazing the lamb. Add a splash of water if your apricot jam is very thick and the glaze needs thinning out. For the lamb:Place cubes of lamb in a large mixing bowl. Drizzle with olive oil and scatter with rosemary. Season generously with Cape Herb & Spice Smoky BBQ Braai Shaker.Mix well to coat. If you have the time - marinate the lamb for a few hours or overnight. Soak the dried apricots in warm water for a good few minutes to soften and rehydrate them. This step also prevents them from burning and keeps them nice and juicy. Alternate the lamb cubes, red onion and apricots on skewers.Don’t press everything too tightly together so that the lamb can cook nicely and evenly. Transfer to the braai and cook, turning often, until the lamb is just cooked and the veggies are lightly charred. Brush the lamb with the apricot glaze towards the end of the cook.Turning and glazing until all sides are nicely coated. Serve straight off the braai alongside your favourite sides and enjoy!
Prepare bbq in advance until you have a nice medium to low heat coal bed. For the glaze:Combine all the ingredients in a small saucepan. Bring to a gentle simmer until the apricot jam melts and everything is well mixed together. Simply warm up just before glazing the lamb. Add a splash of water if your apricot jam is very thick and the glaze needs thinning out. For the lamb:Place cubes of lamb in a large mixing bowl. Drizzle with olive oil and scatter with rosemary. Season generously with Cape Herb & Spice Smoky BBQ Braai Shaker.Mix well to coat. If you have the time - marinate the lamb for a few hours or overnight. Soak the dried apricots in warm water for a good few minutes to soften and rehydrate them. This step also prevents them from burning and keeps them nice and juicy. Alternate the lamb cubes, red onion and apricots on skewers.Don’t press everything too tightly together so that the lamb can cook nicely and evenly. Transfer to the bbq and cook, turning often, until the lamb is just cooked and the veggies are lightly charred. Brush the lamb with the apricot glaze towards the end of the cook.Turning and glazing until all sides are nicely coated. Serve straight off the bbq alongside your favourite sides and enjoy!