Recipe: If It’s Spring — It’s Time for Lamb (Part 4)

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks.

Tis the season for spring lamb, juicy and succulent in roasts, chops, and stews. It’s a perennial favorite as the centerpiece of a special occasion meal, but works well for week-night meals as well. This is the last of four recipes that are sure to please. They’re from my newest cookbook Flavors of Ireland. 

Lamb Cutlets with Honey-Apricot Sauce
Serves 4            

This easy-to-prepare recipe is a lovely way to showcase delicate lamb cutlets or loin chops. The sauce can be made ahead and reheated while the lamb is cooking, and Garlic-Herb Mash (nicely complements the sweet-tart taste of the lamb and sauce. 

• 4 oz. dried apricots, chopped
  
• 2 cups homemade chicken stock or canned chicken broth
  
• 2 tbsp. minced fresh tarragon
  
• 2 1/2 tbsp. honey
  
• 2 tsp. fresh lemon juice
  
• salt 
  
• freshly ground pepper to taste
  
• 1 tsp. hot Thai curry paste
  
• 2 tbsp. olive oil
  
• 12 lamb cutlets or loin chopstarragon sprigs for garnish 
  

1. Soak the apricots and tarragon in the stock or broth for 3–4 hours. Transfer to a food processor, add 1 tbsp. of the honey, lemon juice, salt, and pepper, and process until smooth.

2. In a small saucepan over medium heat, cook the apricot mixture for 2–3 minutes or until heated through.

3. Light a fire in a charcoal grill or preheat a gas grill to medium-high.

4. In a small bowl, combine the remaining honey, curry paste, and olive oil. Brush the mixture over both sides of the lamb and season with salt and pepper. Grill for 3 minutes on each side for rare, 5 minutes on each side for medium.

5. To serve, arrange 3 cutlets on each of 4 serving plates and spoon the sauce over. Garnish with tarragon sprigs and serve with the potatoes. 

Garlic-Herb Mash
Serves 8 

• 4 large baking potatoes, peeled and cut into 1 1/2 in. pieces
  
• 1/2 cup half-and-half
  
• 6 tbsp. Kerrygold Garlic and Herb butter
  
• salt 
  
• freshly ground pepper to taste 
  

1. Cook the potatoes in salted boiling water for about 20 minutes or until tender. Drain and mash. In a medium saucepan over low heat, combine the milk and butter. Heat until the butter melts and then stir into the potatoes. Season with salt and pepper. Reheat just before serving.