Slow-Braised Aussie Lamb with Apricot Madeira Sauce

Slow-Braised Aussie Lamb with Apricot Madeira Sauce, Own your New Year’s Day party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.


  1. 2 tablespoons olive oil
  2. 1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
  3. 1 teaspoon kosher salt
  4. 1 teaspoon coarse black pepper
  5. 1/4 lb. bacon, cut into 1/4-inch strips
  6. 1/2 yellow onion, chopped
  7. 1 carrot, peeled, fine chopped
  8. 1 celery stalk, fine chopped
  9. 1 tablespoon garlic, chopped
  10. 1 tablespoon tomato paste
  11. 1 cup Madeira
  12. 3 cups chicken stock
  13. 3 tablespoons apricot jam
  14. 2 sprigs fresh thyme
  15. 4 tablespoons cold butter, cut into pieces

Foodie Byte: Switch out Madeira in recipe for Marsala wine, if desired.


  1. Preheat oven to 350°F.
  2. Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
  3. To same pan, add bacon and cook over medium-low heat until cooked.
  4. Add onion, carrot and celery; saute until tender, stirring frequently. Add garlic and saute 1 minute.
  5. Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
  6. Return browned lamb to pan, cover and braise in oven for 3 hours.
  7. Transfer lamb to platter and cover with foil.
  8. Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
  9. Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.
  10. To serve, remove strings from roast, transfer to platter and spoon sauce over the top.

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