Mohamed Shili This delicious apricot-glazed lamb chops recipe is perfect for a quick, flavorful dinner. With a sweet and tangy glaze, crispy pistachio topping, and a hint of sumac, these chops are sure to impress. You can easily swap the apricot jam with peach preserves or try different fresh herbs to suit your taste.
Ingredients Needed:
- 3/4 cup apricot jam
- 2 teaspoons balsamic vinegar
- 2 tablespoons coarsely chopped fresh mint
- 2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
- Kosher salt and freshly ground black pepper
- Eight 4 to 5-ounce lamb porterhouse chops
- 2 tablespoons canola oil
- 1/4 cup shelled, lightly toasted pistachios, coarsely chopped
- 1 teaspoon ground sumac
How To Make Apricot Glazed Lamb Chops With Pistachio And Sumac?
- Preheat the grill: Preheat your charcoal grill to high heat using a direct heat method.
- Make the glaze: Whisk together the apricot jam, balsamic vinegar, chopped mint, and chopped parsley. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Season and prepare the lamb chops: Brush each lamb chop with canola oil on both sides and sprinkle them with salt and pepper.
- Grill the chops: Place the lamb chops directly on the hot grill and cook until golden brown and slightly charred on the bottom, for around 3 minutes.
- Flip and glaze: Flip the chops over, brushing them with the prepared apricot glaze. Cook the lamb chops for an additional 3 minutes, or until they reach medium-rare doneness, applying more glaze as needed.
- Finish and garnish: Remove the lamb chops from the grill and transfer them to a serving platter. Sprinkle the grilled chops with the toasted pistachios, ground sumac, and garnish with extra parsley leaves before serving.
Recipe Tips:
- Use fresh herbs for the glaze: Fresh mint and parsley add a vibrant flavor to the glaze. Dried herbs won’t give the same freshness, so always opt for fresh ones to elevate the taste.
- Toast the pistachios lightly: Lightly toasting the pistachios before chopping brings out their nutty aroma and adds a delicious crunch to the lamb chops, making each bite more flavorful.
- Keep an eye on the grill temperature: Maintaining a high and consistent grill heat is crucial for achieving a nice char without overcooking the lamb. If the grill cools down, the chops may not get the perfect sear.
- Brush the glaze generously: Don’t be shy with the glaze! Generously brush it over the chops while grilling to allow the sweet and tangy flavors to caramelize nicely on the surface.
- Let the lamb rest before serving: After grilling, let the chops rest for 5 minutes. This helps the juices settle and keeps the meat tender and juicy when you’re ready to serve.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lamb chops cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 3 days to keep them fresh and flavorful.
- Freeze: Allow the lamb chops to cool completely before placing them in a freezer-safe container or wrapping them tightly in foil. Freeze the chops for up to 2 months.
- Reheat : Place the lamb chops on a microwave-safe plate and cover with a microwave-safe lid or wrap. Reheat on medium power for 1 to 2 minutes, checking in between to avoid overcooking.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 496
- Total Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 171mg
- Sodium: 347mg
- Potassium: 855mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 57g
Try More Bobby Flay Recipes:
- Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
- Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish
- Adobo Grilled Veal Flank Steak
- Bobby Flay Chicken Rub
Apricot Glazed Lamb Chops With Pistachio And Sumac
Description
This delicious apricot-glazed lamb chops recipe is perfect for a quick, flavorful dinner. With a sweet and tangy glaze, crispy pistachio topping, and a hint of sumac, these chops are sure to impress. You can easily swap the apricot jam with peach preserves or try different fresh herbs to suit your taste.
Ingredients
Instructions
- Preheat the grill: Preheat your charcoal grill to high heat using a direct heat method.
- Make the glaze: Whisk together the apricot jam, balsamic vinegar, chopped mint, and chopped parsley. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Season and prepare the lamb chops: Brush each lamb chop with canola oil on both sides and sprinkle them with salt and pepper.
- Grill the chops: Place the lamb chops directly on the hot grill and cook until golden brown and slightly charred on the bottom, for around 3 minutes.
- Flip and glaze: Flip the chops over, brushing them with the prepared apricot glaze. Cook the lamb chops for an additional 3 minutes, or until they reach medium-rare doneness, applying more glaze as needed.
- Finish and garnish: Remove the lamb chops from the grill and transfer them to a serving platter. Sprinkle the grilled chops with the toasted pistachios, ground sumac, and garnish with extra parsley leaves before serving.
Notes
- Use fresh herbs for the glaze: Fresh mint and parsley add a vibrant flavor to the glaze. Dried herbs won’t give the same freshness, so always opt for fresh ones to elevate the taste.
- Toast the pistachios lightly: Lightly toasting the pistachios before chopping brings out their nutty aroma and adds a delicious crunch to the lamb chops, making each bite more flavorful.
- Keep an eye on the grill temperature: Maintaining a high and consistent grill heat is crucial for achieving a nice char without overcooking the lamb. If the grill cools down, the chops may not get the perfect sear.
- Brush the glaze generously: Don’t be shy with the glaze! Generously brush it over the chops while grilling to allow the sweet and tangy flavors to caramelize nicely on the surface.
- Let the lamb rest before serving: After grilling, let the chops rest for 5 minutes. This helps the juices settle and keeps the meat tender and juicy when you’re ready to serve.
Apricot Glazed Lamb Chops With Pistachio And Sumac