- 2
- 25 mins
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)
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.
Nutrition Facts (Rosemary-Rubbed Lamb Chops)
Per serving: 290 kcal cal., 14 g fat (3 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 48 mg chol., 387 mg sodium, 28 g carb., 0 g fiber, 15 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet