Loin Chop Barbecue

Press, Volume CI, Issue 29973, 7 November 1962, Page 3

Loin Chop Barbecue

Roast loin of lamb with mint sauce make* an ever-popular dinner, but often leave* a problem piece for next day’s dinner. It is almost enough, but looks as If it will need a little finesse to make a second attractive meal. Separate the chops and heat them in an apricot barbecue sauce, with dumplings to add both interest and “stretch.” Dish an apricot half on to each chop and surround them with the sauce and dumplings and the meal is a picture-book affair. Ingredients: Cooked loin chops. Jib dried apricots I chopped onion 4 tablespoons sugar 3 tablespoons vinegar 1 teaspoon Worcester sauce Salt 3 cups water or stock 1 cup flour 2oz butter, loz lard i teaspoon salt 1 tablespoon chopped parsley

Method: In a large saucepan or electric frying pan simmer apricots. chopped onion, sugar, vinegar, watei or stock, sauce and salt tc taste until the apricots art tender (about 20 minutes) Sift flour with salt and rut in butter and lard until ths mixture is like breadcrumbs Cut in sufficient cold watei to form into a soft dough Break out small pieces anc roll into balls. Cut excess fat off chops and lay in the sauce; when back to boiling point add the balls and coyer with lid. Cook a further 15 minutes. Turn on t( a hot dish, an apricot hall on each chop and the remainder round and sprinkle chopped parsley over all.