Best Broiled Lamb Chops With Apricots Recipes

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BROILED LAMB CHOPS WITH BALSAMIC REDUCTION



Broiled Lamb Chops with Balsamic Reduction image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pounds rack of lamb cut into chops, 3 chops per person
Salt and pepper
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and cracked away from the peels

Steps:

  • Preheat broiler. Arrange chops on broiler pan.
  • In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
  • Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

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 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.

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

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.

GRILLED OR BROILED LAMB CHOPS



Grilled or Broiled Lamb Chops image

Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.

Provided by Dreamer in Ontario

Categories     European

Time 16m

Yield 4 serving(s)

Number Of Ingredients 4

8 lamb rib chops or 4 lamb loin chops
salt & freshly ground black pepper, to taste
1 garlic clove, peeled (optional)
mint sauce or red currant jelly, for serving

Steps:

  • Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
  • Sprinkle chops with salt and pepper.
  • Cut clove of garlic and rub over meat if desired.
  • If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
  • Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
  • Single chops require only 2 or 3 minutes per side at most.
  • For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
  • Serve with lemon wedges, sauce or jelly.

Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5

BROILED LAMB CHOPS WITH GOAT CHEESE



Broiled lamb chops with goat cheese image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

4 loin lamb chops, about 1/2 pound each
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon melted butter
12 tablespoons hard or medium-hard goat cheese, chopped or crumbled
1 teaspoon finely chopped dried rosemary
1 tablespoon finely chopped parsley

Steps:

  • Preheat the broiler to high.
  • Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
  • Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
  • Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 1 gram, Fat 67 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 619 milligrams, Sugar 0 grams, TransFat 0 grams

OVEN-BROILED LAMB CHOPS WITH GRAVY



Oven-Broiled Lamb Chops with Gravy image

This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.

Provided by st pete's yankee

Categories     Lamb Chops

Time 4h25m

Yield 4

Number Of Ingredients 8

½ cup dry red wine
¼ cup soy sauce
¼ cup balsamic vinegar
4 cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons grated fresh ginger
4 (4 ounce) lamb chops
1 tablespoon all-purpose flour, or as needed

Steps:

  • Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
  • Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
  • Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g

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