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
Ingredients
- 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
Method
- Trim the excess fat from the chops and remove the T bone with a sharp knife
- Place an apricot in the centre of each chop, curl the meat round and secure with wooden cocktail sticks
- In a jug, mix the marinade ingredients
- Place the chops in a shallow ovenproof dish and pour over the marinade. Cover and leave one hour
- Uncover and bake Gas Mark 6, 200C for 20 -30 mins
- Add the tomatoes and cook for a further 10 mins
Tips
To save time ask the butcher to trim and remove the T bone
When fresh apricots are in season they may be used instead