Serves 4

225 g (8 oz) dried apricots

300 ml (1/2 pt) orange juice

60 ml (4 tbsp) Marsala

25 g (1 oz) butter

15 ml (1 tbsp) oil

4 double lamb chops

1 onion, peeled and finely chopped

15 g (1 tbsp) flour

300 ml (1/2 pt) chicken stock

parsley sprigs

1. Cut, the apricots in half and soak in the orange juice and Marsala for at least 4 hours.

2. Melt the butter and oil on a medium-high heat and brown the chops on each side.

3. Transfer to an ovenproof dish.

4. Lower the heat and cook the finely chopped onion for 3 minutes.

5. Sprinkle the flour on the onion and stir well with the juices in the pan.

6. Add the stock gradually and the strained liquid from the apricots.

7. Stir continuously and bring to the boil. Season well. Stir in the apricots.

8. Pour the sauce over the chops and cook in the oven, covered with a lid or foil, for 45 minutes.

9. Serve garnished with parsley sprigs and boiled new potatoes in their skins with peas or French beans.