Apricot Stuffed Lamb Chops
|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).