Lamb Chops with Apricot & Rosemary Crust


4 Lobbs own lamb chops

10fl oz orange juice

3oz Cornish Farm Dairy butter

1tspn Green Cuisine ground cumin

8oz  dried apricots

6 sprigs rosemary

8oz  breadcrumbs

olive oil

onion – sliced

handful mint

1 glass red wine

1tblspn Tracklements redcurrant jelly

lamb stock


Pre heat oven to 200°C/400°F/Gas7

Heat orange juice, butter, cumin & apricots – boil for 5 mins, puree & set aside.

Finely chop rosemary & add to breadcrumbs.

Heat some olive oil in a pan & seal the seasoned chops on all sides.

Brush the chops wit the apricot puree then dip them in the crumbs.

Sit the chops on the onion slices back in the pan & roast for 7-10 mins in oven.

Remove chops from pan & set aside

Discard onion & add red wine to pan, reduce by half.

Add stock & redcurrant jelly & stir until jelly dissolved

Serve the chops on an onion puree & the reduced sauce at the side


Onion puree

3tblspns Meridan olive oil

4 white onions

2 garlic cloves

4 sprigs thyme

salt & pepper

Lightly fry all ingredients for about 30 mins without browning then puree & serve


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