Australian Lamb Chops Madrid
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Time
prep 0:15
total 0:15
Ingredients
| AUSTRALIAN LAMB | | 12 | Australian lamb chops, 1 1/4 inch thick (3 per person) | | SEASONED OIL BLEND | | 3 tbsp. | olive oil | | 1 tsp. | rosemary, dry, crushed | | 1 tsp. | marjoram, dry, crushed | | 1 tsp. | black pepper, crushed | | 1/2 tsp. | salt | | 1-1/2 tsp. | garlic salt | | SHERRY APRICOT GLAZE | | 2 tbsp. | olive oil | | 1/2 cup | sweet onions, chopped | | 1 cup | dry sherry | | 1/2 cup | apricots, dry, chopped | | 3 tbsp. | brown sugar | | 1 tbsp. | parsley, fresh, chopped | | 1 tbsp. | butter |
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Instructions
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
Author's Comments
I always use Australian lamb for this dish since I've found it has a milder taste
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lamb, lamb chops, main courses