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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lamb pairs well with the Moroccan flavors of cinnamon and apricot. Pork chops may be substituted for lamb with equally scrumptious results. Serve with couscous and steamed green beans. Ingredients:
1/2 cup apricot preserves |
2 teaspoons dijon mustard |
1 teaspoon bottled minced garlic |
1 teaspoon low-sodium soy sauce |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/8 teaspoon black pepper |
8 (4-ounce) lamb loin chops, trimmed |
cooking spray |
Directions:
1. 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 cooking spray. 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.
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