Lover's lamb chops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped coarsely | |
| 4 | Rib lamb chops; trimmed | |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Rosemary |
| Salt and freshly ground pepper | ||
| 2 | tablespoons | Olive oil |
| Cilantro; (Coriander), for garnish | ||
| ½ | cup | Currants |
| ⅓ | cup | Dried apricots; chopped |
| ⅓ | cup | Prunes; chopped |
| ⅓ | cup | Madeira; (or stock) |
| 1½ | teaspoon | Fresh ginger; peeled and grated |
| 1½ | tablespoon | Honey |
Directions
MARINADE
In a small bowl, soften the currants, apricots and prunes in the Madeira or stock for 20 minutes. Add grated ginger and honey, cover and keep refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick skillet and add the onion. Saute over low heat until the onion begins to caramelise, about 4 - 5 minutes. Remove onion. Combine flour, spices and herbs in a bowl and mix together. Massage the lamb with the mixture until completely coated. Add remaining 1 tablespoon of oil to the pan and sear the meat quickly on both sides. Add the onions and reserved fruit mixture.
Continue to saut‚ for about 7 - 8 more minutes more. The lamb will be rare; if you prefer your meat more thoroughly cooked, then adjust the cooking time. Transfer chop to plate, spoon over a small amount of the fruit mixture and garnish with cilantro.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 10, 1998