Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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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.

Serves 4.

From "The New Irish Table."



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