From the smell of shawarma in the streets to
the cassoulet at elegant restaurants, there is something very special about the
taste of lamb. There is also something very special about the price, which means
that we don’t indulge that often. But, boy oh boy, it’s worth it when we
do.Apricot-glazed lamb chops
you’re making a romantic dinner this week (say, for Valentine's Day), you'll want to indulge in both the added expense and flavor and spring for one of the follow lamb chops recipes.
cup apricot jam
1 teaspoon Dijon mustard
8 lamb rib chops
¼ teaspoon kosher salt
1/8 teaspoon pepper
Preheat oven to 450 degrees. Line a 10 x 15-inch pan with
sides with foil.
In a small bowl, whisk together jam and mustard.
large nonstick skillet over medium-high heat. Sprinkle both sides of chops with
salt and pepper. Place in hot skillet and cook until brown; about 2-3 minutes
Place chops in prepared pan and cover with apricot mixture.
Bake for 8 to 10 minutes, depending on how well done you like them.Lamb chops with mushroom sauce
4 tablespoons margarine
1 small onion
diced 1 heaping
teaspoon minced fresh garlic
½ pound mushrooms
chopped 8 lamb chops
¼ cup white wine
1/3 cup nondairy creamer
3 tablespoons bread
Preheat broiler and line broiler pan with foil.
In a large skillet, melt margarine over medium-high heat. Add onion and garlic
and sauté for about 3 minutes. Add mushrooms and sauté an additional 3
In the meantime broil the lamb chops for about 6
Add the flour to the mushrooms and stir to combine. Whisk in the
wine and bring to a boil.
Stir in nondairy creamer, reduce heat and simmer,
uncovered, until thickened about 2 minutes.
Turn lamb chops over. Spoon some
sauce over each chop and sprinkle with bread crumbs. Broil for an additional 10
minutes.These recipes were brought to you by www.gourmetkoshercooking.com