Italian Meat - Lamb Recipes - Apricot Lamb (Agnello All' Albicocca) Recipe

Ingredients

• 8 potatoes

• 8 lamb shoulder chops

• 45 ml/3 tbsp olive oil

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh parsley

• 1 garlic clove, chopped

• Salt and freshly ground black pepper

• 8 fresh apricots, stoned

• 100 g/4 oz peas, cooked

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Method:

1. Peel and cut the potatoes into slices. Cut away any excess fat from the chops.

2. Pour the oil in a roasting tin (pan) and place the chops in the pan. Sprinkle over the oregano, basil, parsley and garlic.

3. Add the potatoes to the pan around the chops. Season with salt and pepper.

4. Turn over in the oil Bake in a preheated oven at 180°C/350°F/gas mark 4 for 35-40 minutes.

5. Drain the fat from the pan and add the apricots and peas. Continue cooking for 10 minutes and serve immediately.