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Apricot Lamb Chops

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
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

Nutrition Information

  • calories 287
  • fat 8.6 g
  • satfat 3 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 26.1 g
  • carbohydrate 26.7 g
  • fiber 0.3 g
  • cholesterol 81 mg
  • iron 2.1 mg
  • sodium 350 mg
  • calcium 32 mg

How to Make It

  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.