Soak the apricots in a strong beer or brown ale.
Place the lamb in a shallow dish, prick all over, and marinade with crushed up kiwi fruit for about an hour to tenderise the meat.
Heat the oil in a large frying pan.
Drain the lamb and pat dry with paper towels.
Place the meat in the pan with the garlic and thyme and brown on all sides until it’s golden and rich in colour.
Add apricots in the ale marinade and cook over medium heat for 12 minutes until they are soft and the meat is cooled through.
Remove the lamb and apricots and keep warm.
Discard the garlic and most of the sauce except for about 4 tablespoons worth.
Arrange the lamb pieces and apricots on the plates and spoon over the remaining sauce.
Serve with new potatoes and spinach.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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