Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 4

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.

David Bonom
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

287 calories; calories from fat 27%; fat 8.6g; saturated fat 3g; mono fat 3.8g; poly fat 0.6g; protein 26.1g; carbohydrates 26.7g; fiber 0.3g; cholesterol 81mg; iron 2.1mg; sodium 350mg; calcium 32mg.
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