These lamb chops have a fruity flavour thanks to added apricot!
8 lamb mid-loin chops (1kg), trimmed
cracked black pepper to taste
40 g sachet dried French onion soup mix
1 ½ cups apricot nectar
1 cup boiling water
½ cup dried apricots
80 g fresh baby spinach leaves
cooked pearl couscous, to serve
- Season lamb with pepper.
- Heat an oiled, flameproof roasting pan over a medium to high heat. Add lamb. Cook for about 2 minutes on each side, or until browned.
- Pour over combined soup sachet, apricot nectar and water. Scatter over apricots.
- Cook in a moderate oven (180°c) for about 15 to 20 minutes, or until lamb is cooked. Stir in spinach.
- Serve with couscous.