Lamb with apricots

Ingredients for 4 people:
  • 600 gr of lamb mince
  • 1 egg
  • 100 gr of dried apricots
  • Mengazzoli Pomegranate Vinegar
  • 4 cloves
  • 1  clove of garlic
  • 1 onion
  • salt and pepper
  • parsley
  • 1 piece of rosemary
  • 2 bay tree leaves
  • Extra-virgin olive oil

Soak the apricots in Mengazzoli Pomegranate Vinegar.
Knead the mince with the egg and a teaspoon of chopped parsley. Form a meatloaf. Warm up 2 spoons of oil in a saucepan, add the onion previously peeled and cut into four parts, the clove of garlic, the piece of rosemary and the bay tree leaves. Brown the meatloaf and then simmer with the Pomegranate vinegar. Add the apricots. Cover the saucepan with the lid and let it cook for an hour and 20 minutes circa, mixing from time to time. Add a little bit of water in case the cooking juice gets too dried. Before you cut the meatloaf into slices, wait for it to cold down. Decorate the slices with the cooking juice and the apricots.
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