4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
Photo: John Autry; Styling: Cindy Barr
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
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 plates; spoon remaining apricot mixture evenly over chops.
I made this with pork chops and substituted ginger marmalade for apricot preserves. I used only 1/3 cup marmalade and added a dash of crushed red pepper. Very good, moist, and flavorful. Served with braised turnip greens & arugula, with roasted sweet potatoes & turnips as well.
This dish is delicious. I think it is restaurant quality and I will make it for company! It is easy and quick enough to be made any day of the week. I served it with roasted carrots, as suggested, and this is a yummy pairing of flavors.