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The sweet-spicy blend of apricots and tarragon is perfect in this simple sauce for grilled or broiled lamb from chef Gerry Galvin, whom some call the father of modern Irish cooking. From Kinsale, County Cork, where he nudged the town into gourmet greatness, to Moycullen, County Galway, where he relocated to Drimcong House, Galvin's name and reputation are legendary.
- 2⁄3 cup dried apricot, finely chopped
- 2 cups unsalted chicken stock, preferably homemade
- 2 tablespoons fresh tarragon, minced
- 2 1⁄2 tablespoons honey
- 2 teaspoons fresh lemon juice
- salt & freshly ground black pepper
- 1 teaspoon hot Thai curry paste
- 2 tablespoons olive oil
- 2 lbs lamb cutlets (12) or 2 lbs pork loin chops (12)
- fresh tarragon sprig (to garnish)
- Soak the apricots in the stock with the minced tarragon for 3 to 4 hours.
- Transfer the apricot mixture to a food processor.
- Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth.
- Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.
- Light a fire in a charcoal grill or preheat a gas grill to medium-high or pre-heat the broiler or counter top grill.
- Combine the remaining honey, curry paste, and olive oil in a small bowl.
- Brush the mixture over both sides of the lamb cutlets.
- Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium.
- To serve, arrange 3 cutlets on each serving plate and spoon the sauce over.
- Garnish with tarragon sprigs.