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Australian lamb chops Madrid

 

A mild australian lamb with a spanish twist
71

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

Ingredients

Australian lamb:
12 each lamb rib 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
½ teaspoon salt
1 ½ teaspoons garlic salt
Sherry apricot glaze:
2 tablespoons olive oil
½ cup sweet vidalia onions
chopped
1 cup sherry
dry
*
½ cup apricots, dried
chopped
*
3 tablespoons brown sugar
1 tablespoon parsley leaves
fresh, chopped
1 tablespoon butter

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 22477% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 324mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 6%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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