Glazed Lamb Chops With Skillet Potatoes
|Potatoes||2 Medium, unpeeled and cut into 1/2-inch-thick slices|
|Onion||1 Small, chopped|
|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)|
|Parsley sprigs||2 (For Garnishing)|
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.