Apricot Glazed Lamb Chops with Pistachio and Sumac
Apricot Glazed Lamb Chops with Pistachio and Sumac is a gluten free and dairy free recipe with 4 servings. For $3.3 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 496 calories, 58g of protein, and 26g of fat per serving. From preparation to the plate, this recipe takes around 16 minutes. This recipe is liked by 127 foodies and cooks. If you have fresh mint, parsley, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes include Open-Face Lamb Burgers with Pistachio-Apricot Relish, Lamb Chops with Pistachio Gremolata, and Lamb Chops With Pistachio Tapenade.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 6 minutes
Ingredients:
3/4 cup apricot jam
2 teaspoons balsamic vinegar
2 tablespoons canola oil
2 tablespoons coarsely chopped fresh mint
1 teaspoon ground sumac
Kosher salt and freshly ground black pepper
8 4 to 5-ounce lamb porterhouse chops
2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
1/4 cup shelled, lightly toasted pistachios, coarsely chopped
Equipment:
grill
whisk
Cooking instruction summary:
Watch how to make this recipe. Preheat a charcoal grill to high heat using the direct heat method. Whisk together the jam, vinegar, mint, parsley and season with salt and pepper. Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze. Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.
Step by step:
1. Watch how to make this recipe.
2. Preheat a charcoal grill to high heat using the direct heat method.
3. Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
4. Brush the chops with oil on both sides and sprinkle with salt and pepper.
5. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
6. Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.
Nutrition Information:
covered percent of daily need
