Use the same spicy-sweet glaze for pork chops. Accompany with sautéed Broccolini and couscous.
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
8 (4-ounce) bone-in lamb loin chops, trimmed
1/3 cup peach preserves
How to Make It
Combine first 9 ingredients in a small bowl; rub spice mixture evenly over both sides of lamb chops.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb chops to pan, and cook for 3 1/2 minutes on each side. Brush each chop with about 1 teaspoon preserves. Turn chops over, and cook for 1 minute. Brush chops with remaining preserves. Remove from heat.
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Prepared almost exactly as written... used jarred ginger instead of dried, put on the rub about 2 hrs prior to cooking & let the stand at room temp, and cooked them over indirect heat on the grill for 3 minutes per side... they came out on the rare side of medium rare. Mixed a little rice vinegar in with the (homemade) peach jam. Outstanding flavors, would make again exactly the same way. Served w/ kohlrabi & carrot fritters & cucumber, avocado, & mint puree.
Excellent and easy. I mixed a little balsamic vinegar with the preserves and cooked the chops on the gas grill along with some fresh peach halves. I will try this with pork and maybe with chicken thighs too.
Superfast & easy. Made to recipe except spiced the lamb chops about an hour prior to cooking. Grilled to medium-rare & served with farm-stand asparagus & couscous. Gorgeous presentation, great flavors.
Delicious - so quick and easy to throw together. I used chipotle chili powder for the chili powder and it was awesome. Since I wanted to try it with both pork and lamb I just got 4 - 4oz chops of each. Couldn't decide which one I liked better although the pork was waycheaper. Served with veggies and roasted potatoes.
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