Razzle Dazzle Recipes - Recipes for St.
Patrick's Day
"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.
Serves 4.
From "The New Irish Table."
Razzle Dazzle
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