Ingredients:
- 8 lamb chops, fat removed
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 aubergine, chopped
- 55g (2oz) dried no-soak apricots, chopped
- 100ml (3 1/2fl oz)
- White wine
- Splash of white wine vinegar
- 1 tbsp mustard
Method:
Preheat the grill to a moderate heat. Cook the lamb chops for 5-6 minutes on each side. Season with salt and freshly ground pepper. Remove from the pan and keep warm. Meanwhile, heat the olive oil in a heavy-based saucepan. Add in the red onion and aubergine, and cook gently for 3-5 minutes, taking care not to let them colour. Add the dried apricots, 100ml white wine and the white wine vinegar. Simmer gently until the wine has reduced. Mix in the mustard and season with salt and freshly ground pepper. Place two chops on each plate and serve with the relish.
