Apricot Glazed Lamb Chops Recipes

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

APRICOT-GLAZED LAMB CHOPS

Steps:

• 1. In shallow baking dish, combine 1/2 cup of the reserved apricot liquid, oil, vinegar and salt. (Reserve remaining apricot liquid for sauce.) Place lamb chops in apricot mixture, turning to coat all sides. Refrigerate 30 minutes.2. Remove chops from marinade, reserving marinade. Place lamb chops on broiler pan. Broil 4 to 6 inches from heat for 9 to 11 minutes or until browned and of desired doneness, turning chops and basting occasionally with reserved marinade.3. Meanwhile, reserve 8 apricot halves for garnish. In blender container or food processor bowl with metal blade, combine remaining apricots and reserved apricot liquid, brown sugar, cornstarch, allspice and orange juice. Blend or process 1 minute or until smooth pour into small saucepan. Cook and stir over medium heat until thickened.4. To serve, arrange lamb chops on serving platter garnish with reserved apricot halves. Serve with warm apricot sauce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 23 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 8% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 Fruit, 2 Lean Meat, 2 Fat or 2 Carbohydrate, 2 Lean Meat, 2 Fat

APRICOT GLAZED LAMB

Steps:

• Preheat the oven to 425 degrees F.
• Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
• For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
• Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
• Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

PORK CHOPS WITH APRICOT GLAZE

Steps:

• Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.