Rosemary-Rubbed Lamb Chops
This apricot-glazed lamb recipe is sophisticated enough for dinner parties. Mustard and rosemary add savory flavor to the sweet glaze.
Ingredients
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4 lamb rib chops, cut 1 inch thick (about 12 ounces total)
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1 tablespoon olive oil
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1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon coarsely ground black pepper
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1 clove garlic, minced
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1/4 cup apricot preserves or peach preserves
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2 tablespoons water
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2 teaspoons Dijon-style mustard
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1/2 teaspoon chicken bouillon granules
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1/4 teaspoon snipped fresh rosemary or dash of dried rosemary, crushed
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1/8 teaspoon coarsely ground black pepper
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1 tablespoon olive oil
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Fresh rosemary sprigs (optional)
Directions
1.
Trim fat from chops. In a small bowl combine the1 tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper, and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.
2.
For glaze, in a small saucepan combine preserves, water, mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.
3.
In a large skillet heat remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.
Nutrition information
Calories 290, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 48 mg, Sodium 387 mg, Carbohydrate 28 g, Total Sugar 15 g, Fiber .3 g, Protein 16 g. Daily Values: Vitamin A 9%, Vitamin C 7%, Calcium 3%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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