Rosemary-Rubbed Lamb Chops

By á-174535

Ingredients

• 4 lamb rib chops, cut 1 inch thick (about 12 ounces total)
• 1 tablespoon olive oil
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon coarsely ground black pepper
• 1 clove garlic, minced
• 1/4 cup apricot preserves or peach preserves
• 2 tablespoons water
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon snipped fresh rosemary or dash of dried rosemary, crushed
• 1/8 teaspoon coarsely ground black pepper
• 1 tablespoon olive oil
• Fresh rosemary sprigs (optional)

Details

Servings 2
Adapted from bhg.com

Preparation

Step 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.

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.

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.