Australian lamb chops Madrid
A mild australian lamb with a spanish twist
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free
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.
Comments
