Rosemary-Rubbed Lamb Chops

This apricot-glazed lamb recipe is sophisticated enough for dinner parties. Mustard and rosemary add savory flavor to the sweet glaze.

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3.5 by 12 people

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  • Makes: 2 servings
  • Start to Finish: 25 mins

Rosemary-Rubbed Lamb Chops

Directions

  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.
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Nutrition Facts (Rosemary-Rubbed Lamb Chops)

  • Per serving:
  • 290 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 48 mg chol.,
  • 387 mg sodium,
  • 28 g carb.,
  • 0 g fiber,
  • 15 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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12 Ratings

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