Lamb Cutlets With Honey, Apricots and Tarragon
Ready In: 4 hrs 25 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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