Australian lamb chops Madrid
|12 inch thick(3 per person)|
|1 SEASONED OIL BLEND|
|3 tablespoonsolive oil|
|1 teaspoonrosemary; dry, crushed|
|1 teaspoonmarjoram; dry, crushed|
|1 teaspoonblack pepper; crushed|
|1 teaspoongarlic salt|
|1 SHERRY APRICOT GLAZE|
|2 tablespoonsolive oil|
|1/2 cupsweet onions; chopped|
|1 cupdry sherry|
|1/2 cupapricots; dry, chopped|
|3 tablespoonsbrown sugar|
|1 tablespoonparsley; fresh, chopped|
Australian lamb chops Madrid Preparation
In a small bowl, prepare seasoned oil blend and liberally coat chops.
Heat 2 tablespoons olive oil in frying pan. Add chops and brown on both sides until light brown. Remove chops and keep warm. Discard fat.
Add onions to pan and sauté until soft. Add sherry, reduce by one-third. Remove the onions and discard. Add apricots, brown sugar, parsley and butter; blend well. Bring to a boil and simmer for 5 minutes.
Remove from heat and serve immediately.
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Australian lamb chops Madrid Reviews
[I posted this recipe.]
4 years, 1 months, 1 weeks, 3 days, 10 hours, 52 minutes ago