Marinated Fruit Lamb Chops
|Lamb loin chops||8 (1 Inch)|
|Dried apricots||1 Pound|
|Prunes||1⁄2 Pound, pitted|
|Orange juice||2 Cup (32 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
The night before the barbecue, place apricots and prunes in water.
In the morning, drain apricots and prunes and place in a blender or food processor.
Add orange juice, lemon juice, brown sugar, allspice, cinnamon, cloves and nutmeg.
Process until pureed.
Place lamb chops in a glass dish.
Cover with fruit puree and marinate for at least 12 hours.
Remove lamb from glass dish.
Pour marinade into a saucepan.
Add oil and bring to the boil.
Simmer for 10 minutes.
Place meat on grill over medium-hot coals and cook thoroughly until browned, basting frequently with marinade and turning often.
Season to taste.