Soak the apricots in the stock with the minced tarragon for 3 to 4 hours.
Transfer the apricot mixture to a food processor.
Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth.
Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.
Light a fire in a charcoal grill or preheat a gas grill to medium-high or pre-heat the broiler or counter top grill.
Combine the remaining honey, curry paste, and olive oil in a small bowl.
Brush the mixture over both sides of the lamb cutlets.
Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium.
To serve, arrange 3 cutlets on each serving plate and spoon the sauce over.
Garnish with tarragon sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	839.6 Kcal (3515 kJ)
Calories from fat	465.51 Kcal
		% Daily Value*
Total Fat	51.72g	80%
Cholesterol	221.28mg	74%
Sodium	1106.93mg	46%
Potassium	1177.53mg	25%
Total Carbs	29.98g	10%
Sugars	24.79g	99%
Dietary Fiber	1.64g	7%
Protein	61.17g	122%
Vitamin C	1.8mg	3%
Iron	0.9mg	5%
Calcium	73.2mg	7%

Amount Per 100 g
Calories	213.46 Kcal (894 kJ)
Calories from fat	118.35 Kcal
		% Daily Value*
Total Fat	13.15g	80%
Cholesterol	56.26mg	74%
Sodium	281.43mg	46%
Potassium	299.38mg	25%
Total Carbs	7.62g	10%
Sugars	6.3g	99%
Dietary Fiber	0.42g	7%
Protein	15.55g	122%
Vitamin C	0.5mg	3%
Iron	0.2mg	5%
Calcium	18.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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