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Apricot Stuffed Lamb Chops

American.foodie's picture
Apricot stuffed lamb chops is a fruited lamb chops recipe. Oven cooked with rosemary and ginger for flavor, the aprciot stuffed lamb chops are marinated in a honey and oil marinade. With added onion soup mix for taste, the lamb chops are cooked to a delicious doneness.
  Double loin lamb chops 4 (2 Inches Thick)
  Dried apricots 4 , halved
  Onion soup mix/Onion mushroom soup mix 1 1⁄4 Ounce (1 Envelope)
  Water 1 Cup (16 tbs) (Soup Mix)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs) (Soup Mix)
  Honey 1⁄4 Cup (4 tbs) (Soup Mix)
  Dijon style prepared mustard 2 Tablespoon (Soup Mix)
  Rosemary leaves 2 Teaspoon (Soup Mix)
  Ground ginger 1⁄2 Teaspoon (Soup Mix)

With knife parallel to cutting boaprd, make a 1-inch-wide by 1-inch-deep cut in meaty side of each chop.
Stuff each cut with 2 apricot halves; press firmly to close.
In shallow glass baking dish, combine remaining ingredients; add chops and turn to coat.
Cover and marinate in refrigerator, turning occasionally, at least 2 hours.
Preheat oven to 425°.
Bake chops with marinade, basting and turnjng chops occasionally, 35 minutes or until meat thermometer reaches 145° (rare), 155° (medium) or 165° (Well done).

Recipe Summary

Difficulty Level: 
Main Dish

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Apricot Stuffed Lamb Chops Recipe