Australian lamb chops Madrid

⁽³⁾

A mild australian lamb with a spanish twist

30 minutes Prep: 15 minutes Cook: 15 minutes

224 calories per serving view nutrition facts

Be the first to add a photo of this recipe!


Australian lamb:
12	each	lamb chops	Australian, 1 1/4 inch thick, 3 per person

Seasoned oil blend:
3	tablespoons	olive oil
1	teaspoon	rosemary leaves	dry, crushed
1	teaspoon	marjoram	dry, crushed
1	teaspoon	black pepper	crushed
1/2	teaspoon	salt
1 1/2	teaspoons	garlic salt

Sherry apricot glaze:
2	tablespoons	olive oil
1/2	cup	sweet onions	chopped
1	cup	sherry	dry
1/2	cup	apricots, dried	chopped
3	tablespoons	brown sugar
1	tablespoon	parsley leaves	fresh, chopped
1	tablespoon	butter

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.

The sherry apricot glaze is perfect in spring :)
7 months ago by mariabjo

The sherry apricot glaze is perfect for spring :)
7 months ago by mariabjo

-3

Serving Size 74g

Amount per Serving

Calories 224 77% of calories from fat