- make this recipe
- user reviews ()
- 4 lamb rib chops, cut 1 inch thick (about 12 ounces total)
- 1 tablespoon olive oil
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon coarsely ground black pepper
- 1 clove garlic, minced
- 1/4 cup apricot preserves or peach preserves
- 2 tablespoons water
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon snipped fresh rosemary or dash of dried rosemary, crushed
- 1/8 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- Fresh rosemary sprigs (optional)
1. Trim fat from chops. In a small bowl combine the1 tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper, and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.
2. For glaze, in a small saucepan combine preserves, water, mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.
3. In a large skillet heat remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.
- Servings Per Recipe 2,
- cal. (kcal) 290,
- Fat, total (g) 14,
- chol. (mg) 48,
- sat. fat (g) 3,
- carb. (g) 28,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 15,
- pro. (g) 16,
- vit. A (RE) 93,
- vit. A (IU) 97,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 387,
- Potassium (mg) 239,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
