2/3 cup (4 ounces) dried apricots, finely chopped rnrn2 cups chicken stock or canned low-salt chicken broth rnrn2 tablespoons minced fresh tarragon rnrn2 1/2 tablespoons honey rnrn2 teaspoons fresh lemon juice rnrnsalt, freshly ground pepper rnrn1 teaspoon hot thai curry paste rnrn2 tablespoons olive oil rnrn12 lamb cutlets or loin chops (2 pounds total) rnrntarragon sprigs for garnish rn
Soak apricots in stock or broth with the tarragon for 3 to 4 hours. transfer apricot mixture to a food processor. add 1 teaspoon honey, lemon juice and salt and pepper to taste and process until smooth. pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.
Combine remaining honey, curry paste and olive oil in a small bowl. brush mixture over both sides of lamb cutlets.
Season with salt and pepper to taste.
Grill lamb for about 3 minutes on each side for rare and about 5 minutes on each side for medium. (grilling time will depend upon intensity of heat.)
To serve, arrange 3 cutlets on each serving plate and spoon the sauce over. garnish with tarragon sprigs.
Serves 4.
From the new irish table.
