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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Apricot Lamb Chops

Cooking Light SEPTEMBER 2010

  • Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
  • Total:20 Minutes

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

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 plates; spoon remaining apricot mixture evenly over chops.

Nutritional Information

Amount per serving
  • Calories: 287
  • 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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