Lamb noisettes with apricots

A quick and easy supper dish.

Spring is the best time for lamb and these boned lamb chops topped with apricots and baked in the oven in a tangy sauce are delicious. Serve with new season broad beans and boiled brown rice.

Serves: 4


  • 4 Lamb chops
  • 4 Ready to eat apricots

For the Marinade

  • 2 tbsp soft dark brown sugar
  • 6 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 2 tbsp sweet sherry
  • 1 tsp ground ginger
  • 2 tomatoes halved


  1. Trim the excess fat from the chops and remove the T bone with a sharp knife
  2. Place an apricot in the centre of each chop, curl the meat round and secure with wooden cocktail sticks
  3. In a jug, mix the marinade ingredients
  4. Place the chops in a shallow ovenproof dish and pour over the marinade. Cover and leave one hour
  5. Uncover and bake Gas Mark 6, 200C for 20 -30 mins
  6. Add the tomatoes and cook for a further 10 mins


To save time ask the butcher to trim and remove the T bone

When fresh apricots are in season they may be used instead