Just in case you'd like to try this. And you know what. You could probably do this with a pork chop. When you pull the chop out of the oven, set it on the stove and pour the sauce over; turn the chop. Plate. Drizzle with extra sauce. (Save leftover sauce for up to a week and drizzle on, I dunno, anything. Breakfast cereal.) Or smarter, probably, halve the sauce recipe.
4 servings
Ingredients:
1/2 cup apricot preserves [Didn't have 'em; used Orange Marmalade (the go-to preserve); not sorry.]
Ingredients:
1/2 cup apricot preserves [Didn't have 'em; used Orange Marmalade (the go-to preserve); not sorry.]
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic (Just press a clove; what are they thinking?)
1 teaspoon low-sodium soy sauce (I really advise the use of low-sodium soy sauce. Even though "low" in this instance is a joke. A cruel joke. No taste difference that I can discern. Especially in a recipe that calls for a half tsp.)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 4-oz lamb loin chops trimmed
1 Tbs. Olive oil.
Preparation:
Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil (as little as you can get away with; the lamp will add fat and you don't want a lot of grease in the sauce.) Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops. (I vote 3 chops)
1 teaspoon bottled minced garlic (Just press a clove; what are they thinking?)
1 teaspoon low-sodium soy sauce (I really advise the use of low-sodium soy sauce. Even though "low" in this instance is a joke. A cruel joke. No taste difference that I can discern. Especially in a recipe that calls for a half tsp.)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 4-oz lamb loin chops trimmed
1 Tbs. Olive oil.
Preparation:
Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil (as little as you can get away with; the lamp will add fat and you don't want a lot of grease in the sauce.) Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops. (I vote 3 chops)
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