Apricot Lamb Chops Recipe
Apricot Lamb Chops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My sweet and savory chops are a speedy one-skillet entree. On evening my husband, Teddy, comes home late from selling farm equipment, I can hurry them right to the table.—Aleta Beane, Benton, Kentucky
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 lamb loin chops (1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons Dijon-mayonnaise blend
  • 2 tablespoon brown sugar
  • 1/2 cup apricot nectar
  • 2 tablespoons minced fresh mint
  • 2/3 cup dried apricot halves, cut into 1/4-inch strips

Directions

Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat.
Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb. Yield: 6 servings.
Originally published as Apricot Lamb Chops in Country Woman March/April 2001, p39

  • 12 lamb loin chops (1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons Dijon-mayonnaise blend
  • 2 tablespoon brown sugar
  • 1/2 cup apricot nectar
  • 2 tablespoons minced fresh mint
  • 2/3 cup dried apricot halves, cut into 1/4-inch strips
  1. Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat.
  2. Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb. Yield: 6 servings.
Originally published as Apricot Lamb Chops in Country Woman March/April 2001, p39

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