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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.

Cooking Light JUNE 2005

  • 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 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

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.

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
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Apricot Lamb Chops recipe

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