Razzle Dazzle Recipes - Recipes for St.
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Lamb Cutlets With Honey, Apricot and Tarragon Sauce
2/3 cup (4 ounces) dried apricots, finely chopped
2 cups chicken stock or canned low-salt chicken broth
2 tablespoons minced fresh tarragon
2 1/2 tablespoons honey
2 teaspoons fresh lemon juice
Salt, freshly ground pepper
1 teaspoon hot Thai curry paste
2 tablespoons olive oil
12 lamb cutlets or loin chops (2 pounds total)
Tarragon sprigs for garnish
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.
From "The New Irish Table."
Don't forget to visit our other Recipe site at
That's My Home
Graphic from Kim's Whim