Lamb chops are a classic, but sometimes they can turn out a little bit, well…boring. This recipe is anything but boring. Sweet, salty, with an almost unbelievable amount of flavor packed in. You’re gonna want to bookmark this one. We crafted this recipe for our Holiday e-cookbook in fall 2015 – if you want in on our current e-cookbook, head over here!
Here’s what you’ll need:
For the lamb:
3-4 cloves fresh garlic
1/4 cup turbinado sugar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon each salt and pepper
1 rack of lamb, bones frenched
For the sauce:
1/2 cup chunky apricot jam
1 tsp crushed red pepper flakes (or more to taste)
1/4 cup Gluten-Free chicken or vegetable stock
¼ cup white wine
Here’s what to do:
Place the first 5 ingredients together in a blender or food processor and pulse with 2-3 tbsp olive oil until a paste forms. On a rimmed sheet pan, coat the lamb with the paste, cover with plastic wrap and allow to marinate in the refrigerator for at least 4 hours (24 is best).
Preheat your oven to 400 degrees. Place the lamb rack on a parchment-lined sheet pan, and bake for 12-15 minutes for medium-rare. Remove from the oven and allow to rest for 10 minutes before carving.
While the meat is cooking, add all of the sauce ingredients to a saucepan over medium heat, and stir to combine. Simmer to reduce by half, about 8-12 minutes. Taste the sauce and add more pepper flakes or salt as needed.
Serve lamb chops with sauce drizzled over the top and enjoy.
Make it Dairy Free & Paleo: naturally Dairy Free; substitute coconut sugar for the turbinado sugar and increase the parsley and rosemary to 3 tbsp each, use natural, unsweetened apricot preserves