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Name: Lovers Lamb Chops
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Rib lamb chops; trimmed; 1 ts Cumin; 2 tb olive oil; 1/3 c Prunes; chopped; 1/2 ts Nutmeg; 1 Onion; chopped coarsely; 1/3 c Dried apricots; chopped; 1/3 c Madeira; (or stock); 1/2 c Currants; 1 ts Cinnamon; 1/2 ts Rosemary; Cilantro; (Coriander), for; 1 1/2 tb Honey; Salt; 1 1/2 ts Fresh ginger; peeled and; 1 tb Flour

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INGREDIENTS

4 Rib lamb chops; trimmed
MARINADE
1 ts Cumin
2 tb olive oil
1/3 c Prunes; chopped
1/2 ts Nutmeg
1 Onion; chopped coarsely
1/3 c Dried apricots; chopped
1/3 c Madeira; (or stock)
1/2 c Currants
1 ts Cinnamon
1/2 ts Rosemary
Cilantro; (Coriander), for
1 1/2 tb Honey
Salt
1 1/2 ts Fresh ginger; peeled and
1 tb Flour

INSTRUCTIONS

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 saute 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 on Feb 10, 1998

NOTES

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Lovers Lamb Chops

4 Rib lamb chops; trimmed
 MARINADE
1 ts Cumin
2 tb olive oil
1/3 c Prunes; chopped
1/2 ts Nutmeg
1 Onion; chopped coarsely
1/3 c Dried apricots; chopped
1/3 c Madeira; (or stock)
1/2 c Currants
1 ts Cinnamon
1/2 ts Rosemary
 Cilantro; (Coriander), for
1 1/2 tb Honey
 Salt
1 1/2 ts Fresh ginger; peeled and
1 tb Flour

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 saute 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

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 1 Servings

Calories: 201
Calories from Fat: 71 (35%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 242.4mg		6 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 6g	24 %
	Sugars, other 27.9g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 201

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