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Sunday, October 7, 2012

Info Post



Assemble these supplies:
  • 2 x 50-75 g (2-3 oz) lamb chops, trimmed of fat
  • salt
  • freshly ground black pepper
  • 4 canned unsweetened apricot halves
  • 50 ml (2 fl oz) apricot juice from can
  • 1 teaspoon cornflour
  • 1 teaspoon sesame seeds
To garnish:
  • flat-leaved parsley
To serve:
  • long-grain rice, cooked (optional)
Preparation time: 5 minutes
Cooking time: 30 minutes
Oven: 200°C, 400°F, Gas Mark 6

Steps in preparation: 
  1. Place a large piece of foil on a baking sheet, place the lamb chops on the foil and season with salt and pepper.
  2. Put 2 apricot halves on top of each chop.
  3. Combine the apricot juice and cornflour and pour over the chops. Fold the foil around the chops to make a well- sealed parcel. Bake in a preheated oven for 30 minutes.
  4. Transfer the chops and apricots to a warmed plate, pour the sauce over and sprinkle with the sesame seeds. Garnish with flat-leaved parsley and serve with plain boiled rice, if desired.


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