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Taste of Home Field Editor
"It's not cooking if you're not making a mess."
Lamb chops are way out of my budget, but we do buy ground lamb. I have a favorite lamb and rice dish that has apricot. I scramble a pound of ground lamb with onions and garlic,drain it, and mix it with a box (or two) of prepared rice pilaf and a half-cup of cut up dried apricots. Garnish with parsley or mint...yummy.
¼ cup apricot preserves or jam, large pieces finely chopped
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
¼ teaspoon Dijon mustard
8 lean lamb rib chops (about 1 1/4 lb)
¼ teaspoon salt
1/8 teaspoon pepper
1---Heat oven to 450°F. Line 15x10-inch pan with sides with foil. In small bowl, mix preserves, tarragon and mustard; set aside.
2---Heat 10-inch nonstick skillet over medium-high heat. Sprinkle both sides of lamb chops with salt and pepper; place in hot skillet. Cook 4 to 6 minutes, turning once, until brown on both sides. Place lamb in pan; spoon apricot mixture evenly over tops.
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