2 pounds lamb chops
1 (16-ounce) can apricots in syrup
2 teaspoons instant coffee powder
2 tablespoons chopped flat-leaf parsley
1/8 teaspoon pepper
In a large skillet over medium heat brown lamb chops; remove and keep warm in the oven.
Drain apricots in syrup; pouring the liquid in the same skillet. Add instant coffee powder and bring to a boil to reduce and thicken.
Return the meat to the skillet and simmer over low heat for 8 to 10 minutes. Add the drained fruit, chopped parsley, and pepper. Heat through, remove from heat, then let stand for about 5 minutes.
Makes 5 servings.