Lamb chops with apricots

1. Wash 1 kg apricots, 1 branch of rosemary and 1/2 bunch of cilantro. Peel and chop 1 shallot. Cut the apricots in two and remove the pits. Loosen the cilantro.

2. Place 12 lamb chops on a large tray and sprinkle with 3 tablespoons olive oil, turmeric and grated nutmeg. Prepare the embers of the barbecue and sear the lamb on high heat, 30 seconds on each side. Then lower the heat to a moderate temperature and cook for 2 to 3 minutes on each side for a pink doneness. Add salt and pepper. Keep warm and set aside.

3. Caramelise 50 g of honey in a pan. Add the shallots, rosemary, 100 g of butter and the apricots. Brown for 1 to 2 minutes over high heat, then cook for 4 to 5 minutes over low heat. Add salt and pepper, set aside.

4. Serve the lamb chops covered with the apricot juices topped with the hot apricot halves and cilantro leaves.

Photo credit : Sucré Salé