Lamb Cutlets with Apricot and Aubergine Relish
3
Succulent lamb and juicy apricots complement each other nicely.
Reduced salt
Recipe Key Facts
- Prep time: 3mins
- Cooking time: 30mins
Dairy free | Egg free | Gluten free | Shellfish free | Nut free*
Serves: 4
Calories: 301 Kcal per serving
Ingredients
Shopping List
- 8 lamb chops, fat removed
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 aubergine, chopped
- 55g (2oz) dried no-soak apricots, chopped
- 100ml (3½fl oz)
- White wine
- Splash of white wine vinegar
- 1 tbsp mustard
Method
- Preheat the grill to a moderate heat. Cook the lamb chops for 5-6 minutes on each side. Season with salt and freshly ground pepper. Remove from the pan and keep warm.
- Meanwhile, heat the olive oil in a heavy-based saucepan. Add in the red onion and aubergine, and cook gently for 3-5 minutes, taking care not to let them colour.
- Add the dried apricots, 100ml white wine and the white wine vinegar. Simmer gently until the wine has reduced.
- Mix in the mustard and season with salt and freshly ground pepper. Place two chops on each plate and serve with the relish.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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