RECIPE MAGIC!

 

APRICOT ROSEMARY LAMB CHOPS 

Garlic and rosemary EVOO give lamb its deep savoury backbone, while apricot white balsamic adds a glossy sweet-tart finish that brightens the meat. Lamb chops cook quickly and develop beautiful caramelization in a hot pan, making this an elegant dish that is just as comfortable on a weeknight table as it is for entertaining.

INGREDIENTS:

  • 1/4 cup Garlic EVOO
  • 1/4 cup Rosemary EVOO
  • 1/2 cup Apricot white balsamic
  • 8 lamb chops (or 4 thick cut pork chops)
  • Salt and pepper to taste

DIRECTIONS:

Whisk the Garlic EVOO, Rosemary EVOO and Apricot White Balsamic in a bowl. Place the Pour in marinade and gentle turn until completely coated. Refrigerate for about 2 hours, turning occasionally. Remove the chops from fridge about 20 minutes before cooking.

Heat a large heavy skillet over medium-high heat. When the pan is hot, place the lamb chops in a single layer and sear until deeply browned, about 3 to 4 minutes per side depending on thickness.

If the chops are thicker than about 1 inch, transfer the skillet to a 400°F oven and roast for an additional 3 to 5 minutes until the lamb reaches medium-rare to medium, 135° internal temperature. Transfer the chops to a platter and rest for 3 to 5 minutes. Finish with a light drizzle of Garlic EVOO and Apricot White Balsamic if desired and season with salt and pepper to taste.

Optional Pork Chops:

This same preparation works well with thick pork chops. Marinate as above and sauté about 4 to 5 minutes per side, finishing in a 400°F oven if needed, until the internal temperature reaches about 135 to 140°F before resting.