Easter is just around the corner, and what a perfect time to make lamb chops for dinner. This is my favorite recipe for lamb chops, the rosemary compliments the lamb so well, and the apricot glaze gives it a nice sweet finish. Enjoy!
1 full rack of french cut lamb chops (about 3 lbs.)
4 tbsp. olive oil
4 tsp. snipped fresh rosemary
1/2 tsp. coarsely ground black pepper
4 garlic cloves, minced
1 cup apricot preserves
1/4 cup water
2 tbsp. dijon-style mustard
2 tsp. chicken boullion granules
1 tsp. snipped fresh rosemary
1/4 tsp coarsely ground black pepper
Trip fat from chops. In small bowl combine 2 tbsp. of the oil, the 4 tsp. snipped rosemary, the 1/2 tsp. pepper and the garlic. Use fingers or a pastry brush to rub or brush the garlic mixture onto all sides of chops.
For glaze, in small saucepan combine apricot preserves, water, mustard, bouillon granules, tsp. snipped rosemary, 1/4 tsp. pepper; heat and stir until bubbly. Remove from heat and set aside.
In a large skillet heat the remaining oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.
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