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
onion – sliced
1 glass red wine
1tblspn Tracklements redcurrant jelly
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
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