Lamb with honey and apricot sauce

Agnello con salsa al miele e albicocche
Normally you wouldn't expect to find curry in Italia cooking, but some chefs like to play around with the ingredients like Isidoro Consolini. He is allegedly the brains behind this composition that mix Asian, Arabic and Italian influences.
The result is surprising and delicate and definitely one of our family favourites.

Ingredients
2 lamb loin steaks
Olive oil
150 g red and green lentils

For the sauce
2 shallots
½ dl white wine
½ dl white vinegar
100 g dried apricots
3 tbsp honey
Mild curry powder

Preparation
Start with the sauce. Peel and slice the shallots, fry them in olive oil, add wine and vinegar, and boil to let some of the liquid evaporate.
Chop up the dried apricots, and boil them with the shallots for 5 minutes.
Blend the sauce adding honey and curry to taste.
Fry the meat until brown on both sides.
Roast the lamb in a preheated oven (200°C/375°F) for about 20 minutes.
Serve with boiled lentils (Please note, that the photo cheats. Boiled red lentils turn into a grey mush, which frankly speaking, does not look very appealing).