Apricot Lamb Chops

Lamb pairs well with the Moroccan flavors of cinnamon and apricot. Pork chops may be substituted for lamb with equally scrumptious results. Serve with couscous and steamed green beans.

Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 27%
  • Fat: 8.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.1g
  • Carbohydrate: 26.7g
  • Fiber: 0.3g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 350mg
  • Calcium: 32mg

Ingredients

  • 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
  • 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 dinner plates; spoon remaining apricot mixture evenly over chops.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot Lamb Chops Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy