Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion; chopped coarsely |
| 4 \N | Rib lamb chops; trimmed |
| 1 tablespoon | Flour |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cumin |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Rosemary |
| \N \N | Salt and freshly ground pepper |
| 2 tablespoons | Olive oil |
| \N \N | 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 |
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