Lamb chops and apricots
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | kilograms | Forequarter lamb chops |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | pinch | Pepper |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cinnamon |
| 3 | tablespoons | Water |
| ⅔ | cup | Dried apricots |
| 2 | tablespoons | Seeded raisins (heaped tbs) |
| 60 | grams | Butter |
| 2 | tablespoons | Water |
| Long grained rice, cooked 8 minutes only, sufficient for 5 people | ||
Directions
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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