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Apricot Lamb Chops

 Apricot Lamb Chops
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.