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.
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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.