First thing is the lamb. I used a leg and boned it out. If you can find a boneless leg (roast) or maybe diced lamb meat that would work. For the leg roast you will need to unroll it (assuming it is rolled and tied) and trim all the fat from the meat as best as you can. You want to end up with around 2lbs of meat. Cut into chunks around 2 inch’s.

Preheat oven to 350f


2 lbs lamb meat cleaned and cubed
2 tablespoons Tagine spice (i get it at Williams Sonoma)
1 tablespoon of cumin
1/2 tablespoon salt and pepper mix ( i always have salt and pepper mix on hand 3 parts kosher or sea salt to 1 part black pepper)
1/2 cup white wine
1/4 cup extra virgin olive oil.
Mix all together in a pan and roast covered with foil for around an hour and a half, lamb will shed when ready.
Cool enough to handle then shed with your hands or a fork and pour the juice from the pan over the lamb after shedding. Check for seasoning.


1 large onion sliced thin (softball size)
1 tablespoon of butter
3-4 tablespoons apricot preserves (i used hero brand)
1 tablespoon sliced fresh mint leaves
2 pinch salt and pepper

Heat the butter in a pan, cast iron works best, over medium heat.
Add the onions and let sit without stirring until they start to brown, should take 4-5 mins.
Then stir and continue to brown until golden.
Turn off the heat and add the apricot preservesĀ until melted
Then add the mint.
Mix and taste, you may like more apricot.


I usedĀ Kings Hawaiian Sweet Roll
But any small bun or potato bun will do.


Just open the bun add a bit of lamb a teaspoon of the apricot onion jam and enjoy!

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