| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Onion; chopped coarsely | |
| 4 | Rib lamb chops; trimmed | |
| 1 | tb | Flour |
| 1 | ts | Cinnamon |
| 1 | ts | Cumin |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Rosemary |
| Salt and freshly ground pepper | ||
| 2 | tb | Olive oil |
| Cilantro; (Coriander), for garnish | ||
| 1/2 | c | Currants |
| 1/3 | c | Dried apricots; chopped |
| 1/3 | c | Prunes; chopped |
| 1/3 | c | Madeira; (or stock) |
| 1 1/2 | ts | Fresh ginger; peeled and grated |
| 1 1/2 | tb | Honey |
INSTRUCTIONS
MARINADE 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. http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”