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Glazed Lamb Chops With Skillet Potatoes

Western.Chefs's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Potatoes 2 Medium, unpeeled and cut into 1/2-inch-thick slices
  Onion 1 Small, chopped
  Salt To Taste
  Minced parsley 2 Teaspoon
  Apricot preserves 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Teaspoon
  Minced preserved ginger 2 Teaspoon
  Lamb shoulder blade chops 2 (Each 3/4 Inch)
  Pepper To Taste
  Parsley sprigs 2 (For Garnishing)
Directions

1. If you like, spray 10-inch skillet with vegetable cooking spray as label directs; place skillet over medium heat. In skillet, melt butter or margarine; add potatoes, onion, and 1/4 tea spoon salt. Cover skillet and cook potato slices, turning occasionally, until well browned on both sides, about 15 to 20 minutes. Sprinkle potatoes with minced parsley.
2. Meanwhile, preheat broiler if manufacturer directs. In cup, mix apricot preserves, mustard, and ginger.
3. Lightly sprinkle lamb chops with salt and pepper. Place chops on rack in broiling pan; broil 10 to 15 minutes for medium-rare or until of desired doneness, turning lamb chops once and brushing occasionally with apricot mixture. Arrange lamb chops and potatoes on warm platter. Garnish with parsley sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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