Lamb Chops And Apricots

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John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Lamb, Meats	5	Servings

INGREDIENTS

1 1/4	kg	Forequarter lamb chops
3	T	Oil
1/2	t	Salt
1	pn	Pepper
1/4	t	Nutmeg
1/4	t	Cinnamon
3	T	Water
2/3	c	Dried apricots
2	T	Seeded raisins, heaped tbs
60	g	Butter
2	T	Water
		Long grained rice, cooked 8
		minutes only sufficient
		for 5 people

INSTRUCTIONS

Clean chops and trim fat. Heat oil, add salt, pepper, nutmeg,
cinnamon. Saute chops in the oil until meat is brown on both sides.
Add 3 tb water and simmer 30 minutes.  Cut each apricot into four
pieces, and wash together with raisins.  Melt half the butter in
another frying pan and saute the fruit for 5  minutes, turning
constantly.  Place remainder of butter, melted, and 2 tb water in the
bottom of a  fireproof dish. Add rice and arrange chops and fruit in
layers above  the rice. Put lid on and cook for 10-15 minutes on top of
the stove  at medium heat. Reduce heat to a minimum and simmer for a
further 40  minutes.  "The World Guide to Cooking with Fruit &
Vegetables" (c) John Goode,  pub Macmillan, Australia 1973 typed by
Greg Mayman, 05-06-97

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