Friday, February 14, 2014

Rosemary-Rubbed Lamb Chops

6 lamb rib chops, cut 1 inch thick
1 tablespoon olive oil
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
1 clove garlic, minced
1/4 cup apricot preserves or peach preserves
2 tablespoons water
2 teaspoons Dijon-style mustard
1/2 teaspoon chicken bouillon granules
1/4 teaspoon snipped fresh rosemary or dash of dried rosemary, crushed
1/8 teaspoon coarsely ground black pepper
1 tablespoon olive oil
  Fresh rosemary sprigs (optional)

In a small bowl combine the tablespoon olive 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.
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.
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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