Yield: 1 Servings
|1||Onion; chopped coarsely|
|4||Rib lamb chops; trimmed|
|Salt and freshly ground pepper|
|2 tablespoons||Olive oil|
|Cilantro; (Coriander), for garnish|
|⅓ cup||Dried apricots; chopped|
|⅓ cup||Prunes; chopped|
|⅓ cup||Madeira; (or stock)|
|1½ teaspoon||Fresh ginger; peeled and grated|
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