1. Soak the apricots in the stock with the minced tarragon for 3 to 4 hours. 2. Transfer the apricot mixture to a food processor. 3. Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth. 4. Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through. 5. Light a fire in a charcoal grill or preheat a gas grill to medium-high or pre-heat the broiler or counter top grill. 6. Combine the remaining honey, curry paste, and olive oil in a small bowl. 7. Brush the mixture over both sides of the lamb cutlets. 8. Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium. 9. To serve, arrange 3 cutlets on each serving plate and spoon the sauce over. 10. Garnish with tarragon sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
