Australian Lamb Chops Madrid

by mariabjo

Prep time: 0:15 Overall time: 0:15

Servings: 4 servings

INGREDIENTS

AUSTRALIAN LAMB
12 Australian lamb chops, 1 ¼ inch thick (3 per person)
SEASONED OIL BLEND
3 tablespoons olive oil
1 teaspoon rosemary, dry, crushed
1 teaspoon marjoram, dry, crushed
1 teaspoon black pepper, crushed
½ teaspoon salt
1 ½ teaspoon garlic salt
SHERRY APRICOT GLAZE
2 tablespoons olive oil
½ cup sweet onions, chopped
1 cup dry sherry
½ cup apricots, dry, chopped
3 tablespoons brown sugar
1 tablespoon parsley, fresh, chopped
1 tablespoon butter

INSTRUCTIONS

In a small bowl, prepare seasoned oil blend and liberally coat chops.
Heat 2 tablespoons olive oil in frying pan. Add chops and brown on both sides until light brown. Remove chops and keep warm. Discard fat.
Add onions to pan and sauté until soft. Add sherry, reduce by one-third. Remove the onions and discard. Add apricots, brown sugar, parsley and butter; blend well. Bring to a boil and simmer for 5 minutes.
Remove from heat and serve immediately

CHEF COMMENTS

I always use Australian lamb for this dish since I've found it has a milder taste

Tagged: lamb, lambchops, maincourses add tags

Have you made it? What'd you think?

Log in to review this recipe.