Sweet Apricot and Rosemary Grilled Lamb Chops
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 2:05am

Ingredients




4 ea lamb chops
2 tablespoons rosemary, minced
4 tablespoons Apricot preserves, Low sugar or sugar free
1/2 cup white wine
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

1 Combine all ingredients expect lamb chops in a bowl and whisk until combined. 2 Place lamb chops in a zip lock bag with 1/2 the marinade mixture and marinade for 30 minutes, up to an hour. 3 Preheat grill and place chops on grill. Cook chops to 150 or 160 degrees, depending on your likes, brushing with remaining marinade towards the end of cooking. 4 NUTRITION FACTS 5 Servings: 4 6 Amount Per Serving 7 Calories: 218 8 Total Fat: 12.28g 9 Cholesterol: 26mg 10 Sodium: 172mg 11 Total Carbs: 15.10g 12 Dietary Fiber: 0.78g 13 Sugars: 8.68g 14 Protein: 6.84g 15 Weight Watchers Points 5

About


Lamb chops are growing on me. As you can see from the picture, I bought a few thick lamb chops from Coscto. You can’t beat the price and quality of the meat you can purchase at Coscto, unless, of course, you go to Trader Joe’s.
I decided that lamb and rosemary are an obvious combination. Rosemary goes with almost anything doesn't it? If you don't have your own rosemary plant, you should get one.
The only thing I wish I'd had to add to these grilled chops were grilled apricots. Wouldn't that be great?

Comments:
Sarah Collver

This has excellent flavor! I cooked on high heat to seal in the flavor and achieve crispy grill marks. I served it rare on shubui sauce for a savory kick and garnished with finely chopped parsley and red onion.