225 g (8 oz) dried apricots
300 ml (1/2 pt) orange juice
60 ml (4 tbsp) Marsala
25 g (1 oz) butter
15 ml (1 tbsp) oil
4 double lamb chops
1 onion, peeled and finely chopped
15 g (1 tbsp) flour
300 ml (1/2 pt) chicken stock
parsley sprigs
300 ml (1/2 pt) orange juice
60 ml (4 tbsp) Marsala
25 g (1 oz) butter
15 ml (1 tbsp) oil
4 double lamb chops
1 onion, peeled and finely chopped
15 g (1 tbsp) flour
300 ml (1/2 pt) chicken stock
parsley sprigs
method
1. Cut, the apricots in half and soak in the orange juice and Marsala for at least 4 hours.
2. Melt the butter and oil on a medium-high heat and brown the chops on each side.
3. Transfer to an ovenproof dish.
4. Lower the heat and cook the finely chopped onion for 3 minutes.
5. Sprinkle the flour on the onion and stir well with the juices in the pan.
6. Add the stock gradually and the strained liquid from the apricots.
7. Stir continuously and bring to the boil. Season well. Stir in the apricots.
8. Pour the sauce over the chops and cook in the oven, covered with a lid or foil, for 45 minutes.
9. Serve garnished with parsley sprigs and boiled new potatoes in their skins with peas or French beans.
2. Melt the butter and oil on a medium-high heat and brown the chops on each side.
3. Transfer to an ovenproof dish.
4. Lower the heat and cook the finely chopped onion for 3 minutes.
5. Sprinkle the flour on the onion and stir well with the juices in the pan.
6. Add the stock gradually and the strained liquid from the apricots.
7. Stir continuously and bring to the boil. Season well. Stir in the apricots.
8. Pour the sauce over the chops and cook in the oven, covered with a lid or foil, for 45 minutes.
9. Serve garnished with parsley sprigs and boiled new potatoes in their skins with peas or French beans.
serving amount
serves 4
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