I made this for a double date with some friends and it was quite the hit. Since I’m frugal, I used lamb shoulder, since it was more economical than the lamb chops. I served it with roasted sweet potatoes and a couscous salad.
Total: 20 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
Ingredients
- 1/2 cup apricot preserves
- 2 teaspoons Dijon mustard
- 1 teaspoon bottled minced garlic
- 1 teaspoon lower-sodium soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 8 (4-ounce) lamb loin chops, trimmed
- Cooking spray
Preparation
1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.
Nutritional Information
- Calories: 287
- Fat: 8.6g (sat 3g,mono 3.8g,poly 0.6g)
- Protein: 26.1g
- Carbohydrate: 26.7g
- Fiber: 0.3g
- Cholesterol: 81mg
- Iron: 2.1mg
- Sodium: 350mg
- Calcium: 32mg
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