Best 15 Lamb Chops With Apricots Recipes

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Lamb chops and apricots are a delicious and elegant combination that can be enjoyed for a special occasion or a weeknight meal. The chops are juicy and tender, while the apricots add a sweet and tangy flavor. This dish can be easily prepared in one pan, making it a great option for a busy weeknight dinner. With a few simple ingredients and a little bit of time, you can create a meal that is both flavorful and impressive.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT LAMB CHOPS



Apricot Lamb Chops image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC



Apricot Glazed Lamb Chops with Pistachio and Sumac image

Provided by Bobby Flay

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

3/4 cup apricot jam
2 teaspoons balsamic vinegar
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
Eight 4 to 5-ounce lamb porterhouse chops
2 tablespoons canola oil
1/4 cup shelled, lightly toasted pistachios, coarsely chopped
1 teaspoon ground sumac

Steps:

  • Preheat a charcoal grill to high heat using the direct heat method.
  • Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
  • Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
  • Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS



Moroccan Crusted Lamb Racks with Grilled Apricots image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 20

2 lamb racks, chine bone removed, trimmed
2 tablespoons olive oil
2 large clove garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon whole cumin seed, crushed
2 teaspoons whole coriander seed, crushed
1 small chile, finely chopped
1/2 teaspoon ground cinnamon
Pinch ground cardamom
1 teaspoon cracked black pepper
Salt, to taste
Olive oil, to taste
2 tablespoons pomegranate molasses
1/2 cup chopped fresh mint
1/2 cup plain yogurt
1 teaspoon honey
2 tablespoons fresh chopped mint
1/2 teaspoon toasted, ground cumin seeds
1 lime, grated zest
Pinch ground cinnamon

Steps:

  • In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
  • Preheat oven to 375 degrees.
  • In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
  • Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
  • Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
  • For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
  • Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.

LAMB & APRICOT STEW



Lamb & apricot stew image

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Steps:

  • In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium

SLOW COOKER LAMB STEW WITH APRICOTS



Slow Cooker Lamb Stew with Apricots image

We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.

Provided by Dari Bailey

Categories     Soups, Stews and Chili Recipes     Stews

Time 4h35m

Yield 10

Number Of Ingredients 20

½ cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground black pepper, divided, or more to taste
2 pounds cubed lamb stew meat
1 ½ tablespoons olive oil
1 large onion, chopped
¼ cup chopped jalapeno pepper
2 cloves garlic, finely chopped
½ cup chopped dried apricots
1 teaspoon ground cumin, or more to taste
1 teaspoon ground coriander, or more to taste
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground allspice, or more to taste
1 whole clove, or more to taste
2 (14.5 ounce) cans stewed tomatoes
2 tablespoons brown sugar
6 medium potatoes, peeled and cut into chunks
6 medium carrots, peeled and chopped
1 cup beef broth, or more as needed
1 pinch salt to taste

Steps:

  • Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
  • Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
  • Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 45.2 g, Cholesterol 49.4 mg, Fat 7.9 g, Fiber 6.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 351.1 mg, Sugar 12.5 g

LAMB WITH APRICOTS



Lamb with Apricots image

I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!

Provided by yooper

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander
salt and pepper
1/2 cup dried apricot, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon orange zest
1 1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender.
  • Add the lamb, cumin, cinnamon, coriander, salt and pepper.
  • Cook and stir for 5 minutes, or until meat is browned.
  • Add apricots, orange juice, almonds and orange peel.
  • Transfer to a 2-1/2 quart baking dish.
  • Stir in broth.
  • Cover and bake at 350 for 1-1/2 hours or until meat is tender.
  • Sprinkle with sesame seeds.

LAMB CHOPS WITH APRICOT AND HERB SAUCE



Lamb Chops With Apricot and Herb Sauce image

This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.

Provided by bluemoon downunder

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless lamb steaks, boneless, trimmed of all visible fat
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
4 ounces dried apricot halves
14 fluid ounces low sodium chicken broth
1/2 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt (to taste)
1/8 teaspoon ground nutmeg

Steps:

  • Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
  • Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
  • Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
  • Reserve half of the apricots and set aside.
  • Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
  • Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
  • Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.

Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 179.9, Carbohydrate 19.5, Fiber 2.3, Sugar 15.3, Protein 3.1

LAMB WITH APRICOTS



Lamb with Apricots image

When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed
1 teaspoon each ground cumin, cinnamon and coriander
Salt and pepper to taste
1/2 cup dried apricots, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon grated orange zest
1-1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB



Apricot- and Rosemary-Marinated Leg of Lamb image

Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h30m

Yield 8

Number Of Ingredients 9

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

Steps:

  • Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
  • Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
  • Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
  • Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
  • Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

BROILED LAMB CHOPS WITH APRICOTS



Broiled Lamb Chops With Apricots image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon onion chopped fine
8 small dried apricot halves
2 double rib (or loin) lamb chops with a pocket cut between the bones, completely trimmed of fat
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon peel
Freshly ground black pepper to taste

Steps:

  • Cover the broiler pan with aluminum foil. Preheat the broiler.
  • Combine the chopped onion with the apricots. Divide in half, and stuff each chop with mixture.
  • Place the chops on the broiler pan, and press the herbs, grated lemon peel and pepper on both sides of each chop.
  • Place the broiler pan 2 or 3 inches from the source of heat, and broil the chops for about 7 minutes per side until crusty but still pink.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 65 milligrams, Sugar 6 grams

APRICOT CHOPS



Apricot Chops image

What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!

Provided by EBSEPKE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 52m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
  • Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
  • Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.

Nutrition Facts : Calories 621.5 calories, Carbohydrate 71.8 g, Cholesterol 36.8 mg, Fat 31.8 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 5.6 g, Sodium 1210.2 mg, Sugar 48.8 g

MOROCCAN LAMB WITH APRICOTS



Moroccan Lamb with Apricots image

Slow cooked Moroccan Lamb with apricots, chickpeas and lots of coriander.

Provided by tomlinbob

Time 1h15m

Yield Serves 3

Number Of Ingredients 15

500g Cubed Lamb Steak
400ml Passatta Sauce
8 Small Dried Apricots
400g Chickpeas
Big Bunch of Coriander
1 Red Onion Diced
2 Bell Peppers (any colour) Diced
4 Cloves of Garlic
1 Tsp Tumeric
1 Tsp Paprika
1 Tsp Dried Coriander
1 Tsp Ginger
1 Tsp Cumin
1 Tsp Cinnamon
2/3 Finger Chillies

Steps:

  • Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
  • Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
  • Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.

CRISPY APRICOT PORK CHOPS



Crispy Apricot Pork Chops image

Apricot jam crust gives the pork chop a little sweeter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

Steps:

  • Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
  • Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
  • Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
  • Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS



Slow-Cooked Lamb with Prunes and Dried Apricots image

This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

2 tablespoons vegetable oil
4 lamb shanks (about 3/4 pound each shank)
Salt and freshly ground black pepper
1 1/2 cups unsalted chicken stock, preferably homemade
2 tablespoons ground sumac (optional)
1 onion, cut into 1/8-inch slices
3 cups apricot nectar
1 cinnamon stick
2 cloves
3 whole dried allspice berries
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 sprigs fresh tarragon
2 sprigs fresh mint
1/4 teaspoon paprika
1 cup dried apricots
1 cup prunes
1 red bell pepper, seeded and cut into 1/2-inch pieces
Citrus-Infused Israeli Couscous with Mint

Steps:

  • Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
  • Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
  • Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
  • Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
  • Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
  • Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

LAMB STEW WITH APRICOTS



Lamb Stew With Apricots image

Provided by Robert Farrar Capon

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
2 pounds lean lamb, cubed
2 medium onions, chopped
2 teaspoons lemon juice, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon pepper
2 cups boiling lamb stock or water
1 teaspoon cinnamon
1/4 cup seedless raisins
16 dried apricot halves

Steps:

  • Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
  • Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.

Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare.
  • If you don't have a meat thermometer, you can also judge the doneness of the chops by the color of the juices. When the juices run clear, the chops are cooked through.
  • Let the chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.
  • Serve the chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
  • If you don't have apricots, you can substitute another fruit, such as peaches, plums, or cherries.

Conclusion:

Lamb chops with apricots is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb chops are tender and juicy, and the apricots add a sweet and tangy flavor. This dish is sure to impress your guests.

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