4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
1/2 cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic
1 teaspoon low-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
How to Make It
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 dinner plates; spoon remaining apricot mixture evenly over chops.
We usually vote with the masses, but this was definitely not a four or five star recipe. We purchased the lamb at a premium grocery store (Central Market) and followed recipe exactly, so not sure why we had such different opinion/results. We are done cooking lamb at home and will leave it for the restaurants.
One of our family's favorites. Quick and easy. Costco has amazing lamb chops and we have this about once a month. I serve it with roasted garlic couscous and either steamed broccoli or roasted asparagus. Highly recommended and I wouldn't hesitate to serve it to guests.
Fantastic! This is one of my favourite, go-to recipes. Just made it again last night as part of a big Moroccan-themed meal and it was fabulous. My only tip is to make more of the glaze; it's so delicious when it soaks into the couscous that I serve it on.
Absolutely wonderful! Great taste, simple to make. Didn't realize lamb chops are expensive. Will make again for sure, probably save for a special occasion. Very, very good. We all fought for the last one the next day when packing our lunches.
Three stars because my husband liked, but it was too sweet for my tastes, even though I double all the ingredients & left the apricot at 1/2C --I should have reduce apricot to 1/3C. If make again I would add some fresh ginger and pinch of cayenne pepper. I used a pork tenderloin instead of lamb. Served with CL carrot coins with maple-balsamic browned butter and CL Roasted Fingerlings & Green Beans with Creamy Tarragon. Dressing
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