For the sauce: sauté the onion and garlic in the olive oil, extinguish with the red wine, add the stock and soaked apricots, simmer gently. Season, once the sauce has thickened sufficiently, season with the honey.
In the meantime, sauté the lamb fillets in hot olive oil and serve with the red wine-honey sauce.
Serve with wild rice (perhaps with fresh date strips) and seasonal salad.
Our tip: Use high-quality red wine for an especially fine taste!
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