James Ferreira

Apricot Lamb Chops

Ingredients

• 6 lamb chops

• 12 apricots

• 1 onion

• 4 Kashmiri chillies (broken into bits)

• 1/2 tsp black pepper

• 1/4 tsp garam masala

• 8 garlic flakes

• Old Monk Rum, enough to soak the apricots

• salt to taste

• 1 tbsp parsley and rosemary, finely chopped

Method

Soak apricots in rum for 2 days. Put 2 tbsp olive oil in a pan. Heat and add chopped onions and fry till brown. To this add the garlic and fry. Now add the deseeded apricots along with broken chillies, pepper and garam masala powder. Cook well and keep aside.

Take the lamb chops, wash and clean and pat dry. Put apricot marinade mixture into blender. Coat lamb chops on either side and place into plastic bags and allow to marinate for at least 12 hours in the fridge.

Apply Amul butter to a baking tray. Place lamb chops and sprinkle freshly chopped parsley and rosemary and bake on slow in the oven till cooked.

Garnish with coloured bell peppers.