Lamb skewers with apricot jam glaze
4
Easy
10 minutes
15 minutes
Lamb ribs get a serious upgrade with a harissa-and-apricot glaze. Thread the lamb, apricots and red onions onto skewers, then baste with a glaze made using Bonne Maman apricot jam and rose harissa paste until sticky and charred.
Ingredients
Method
- 1 x 600 g Woolworths free-range lamb ribbetjies pack
- 200 g Woolworths dried Turkish apricots
- 150 g Woolworths dried Royal apricots
- 3 Woolworths baby red onions, cut into petals
- 2 T Woolworths harissa blend
- ½ cup Bonne Maman apricot jam
- 4 T Woolworths Belazu rose harissa paste
- 1 lemon, juiced
- 1 T olive oil
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven or an air-fryer to 220°C. Thread the lamb ribs, dried apricots and red onion petals onto skewers, alternating the ingredients. Sprinkle with the harissa blend.
2. Combine the jam, rose harissa paste, lemon juice and olive oil. Season with a little salt and pepper.
3. Brush the skewers liberally with the glaze, reserving 2 T, and cook in the oven or air-fryer for 10–12 minutes, or until cooked through and crispy.
4. Baste with the remaining glaze and serve immediately.
Recipe and production: Marcelle Van Rooyen
Food assistant: Leila Mokotedi
Videography: Kaylene Sauls
Photography: Jan Ras
The secret to Bonne Maman lies in the natural ingredients used to make these traditional jams and preserves. Using non-GMO, verified fruit, you’re guaranteed authentic, homemade flavour, ideal for both sweet and savoury dishes, and a jar full of large pieces of premium quality fruit, also enjoyed simply spread generously on scones or toast!
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