Another great recipe from my favorite cooking magazine, Cooking Light.  Fruit preserves make a fast, simple glaze for roasted or grilled meats and poultry.  Serve the lamb with the following recipe of roasted carrots with fennel seeds. Delish!

Favorite 20-Minute Recipes: Apricot Lamb Chops

Yield: 4 servings

Serving size: 2 lamb chops and about 2 tablespoons sauce


  • 1/2 cup apricot preserves
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic (1-2 cloves)
  • 1 teaspoon lower-sodium soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray


  1. Combine first 5 ingredients in a small bowl; set aside.
  2. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb.
  3. Heat a large nonstick skillet over medium-high heat.
  4. Coat pan with cooking spray.
  5. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness.
  6. Remove skillet from heat; add apricot mixture, turning lamb to coat.
  7. 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.