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:

Quickview
596k Calories
57g Protein
26g Total Fat
31g Carbs
31% Health Score
Limit These
Calories
596k
30%

Fat
26g
41%

  Saturated Fat
7g
46%

Carbohydrates
31g
11%

  Sugar
20g
22%

Cholesterol
171mg
57%

Sodium
347mg
15%

Get Enough Of These
Protein
57g
116%

Vitamin B12
6µg
107%

Zinc
10mg
72%

Vitamin B3
11mg
59%

Vitamin B6
1mg
54%

Phosphorus
520mg
52%

Vitamin B2
0.88mg
52%

Vitamin K
37µg
36%

Selenium
23µg
33%

Iron
5mg
32%

Copper
0.51mg
25%

Potassium
855mg
24%

Vitamin B1
0.34mg
23%

Vitamin B5
2mg
21%

Magnesium
66mg
17%

Vitamin E
1mg
10%

Vitamin C
7mg
9%

Manganese
0.18mg
9%

Vitamin A
397IU
8%

Calcium
52mg
5%

Fiber
1g
5%

Folate
10µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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