HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Lamb Cutlets
with Honey, Apricot, and Tarragon Sauce

Lamb

Serves 4

 

The sweet-spicy blend of apricots and tarragon is perfect in this simple sauce for grilled or broiled lamb from chef Gerry Galvin, whom some call the father of modern Irish cooking. From Kinsale, County Cork, where he nudged the town into gourmet greatness, to Moycullen, County Galway, where he relocated to Drimcong House, Galvin's name and reputation are legendary. Serve this dish with Potato, Parsnip, and Apple Purée (page 111 in the book).

 

2/3 cup (4 ounces) dried apricots, finely chopped
2 cups chicken stock or canned lowsalt chicken broth
2 tablespoons minced fresh tarragon
2-1/2 tablespoons honey
2 teaspoons fresh lemon juice
Salt and freshly ground pepper to taste
1 teaspoon hot Thai curry paste
2 tablespoons olive oil
12 lamb cutlets or loin chops (2 pounds total)
Tarragon sprigs for garnish

Soak the apricots in the stock or broth with the minced tarragon for 3 to 4 hours.

Transfer the apricot mixture to a food processor. Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth. Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.

Light a fire in a charcoal grill or preheat a gas grill to medium-high. Combine the remaining honey, curry paste, and olive oil in a small bowl. Brush the mixture over both sides of the lamb cutlets. Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium.

To serve, arrange 3 cutlets on each serving plate and spoon the sauce over.

Garnish with tarragon sprigs.

 

Buy the Book!

 

from:
The New Irish Table
70 Contemporary Recipes
by
Photographs by Margaret Johnson
Food Photographs by Christopher Hirsheimer
Chronicle Books
Price: $24.95
ISBN: 0-8118-3387-9
Recipe reprinted by permission.

 

The New Irish Table

Recipes

 


Cookbook Profile Archive

 

This page created March 2003


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.