The sweet-spicy blend of apricots and tarragon is perfect in this simple sauce for grilled or broiled lamb from chef Gerry Galvin, whom some call the father of modern Irish cooking. From Kinsale, County Cork, where he nudged the town into gourmet greatness, to Moycullen, County Galway, where he relocated to Drimcong House, Galvin's name and reputation are legendary. Serve this dish with Potato, Parsnip, and Apple Purée (page 111 in the book).
2/3 cup (4 ounces) dried apricots, finely chopped
2 cups chicken stock or canned lowsalt chicken broth
2 tablespoons minced fresh tarragon
2-1/2 tablespoons honey
2 teaspoons fresh lemon juice
Salt and freshly ground pepper to taste
1 teaspoon hot Thai curry paste
2 tablespoons olive oil
12 lamb cutlets or loin chops (2 pounds total)
Tarragon sprigs for garnish
Soak the apricots in the stock or broth with the minced tarragon for 3 to 4 hours.
Transfer the apricot mixture to a food processor. Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth. Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.
Light a fire in a charcoal grill or preheat a gas grill to medium-high. Combine the remaining honey, curry paste, and olive oil in a small bowl. Brush the mixture over both sides of the lamb cutlets. Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium.
To serve, arrange 3 cutlets on each serving plate and spoon the sauce over.
Garnish with tarragon sprigs.
The New Irish Table
70 Contemporary Recipes
by Margaret Johnson
Photographs by Margaret Johnson
Food Photographs by Christopher Hirsheimer
Recipe reprinted by permission.
This page created March 2003
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