Subj : BH&G 1976
To   : ALL
From : DAVE DRUM
Date : Tue Mar 02 2021 13:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary-Rubbed Lamb Chops
 Categories: Lamb/mutton, Herbs, Fruits
      Yield: 2 Servings
 
      4    Lamb rib chops; 1" thick (12
        oz Total)
      1 tb Olive oil
      1 ts Snipped fresh rosemary
           +=OR=+
    1/4 ts Dried rosemary; crushed
    1/4 ts Coarsely ground black
           - pepper
      1 cl Garlic; minced
    1/4 c  Apricot or peach preserves
      2 tb Water
      2 ts Dijon-style mustard
    1/2 ts Chicken bouillon granules
    1/4 ts Snipped fresh rosemary
           +=OR=+
        ds Dried rosemary; crushed
    1/8 ts Coarse ground black pepper
      1 tb Olive oil
           Fresh rosemary sprigs (opt)
 
  Trim fat from chops. In a small bowl combine the1
  tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper,
  and the garlic. Use your fingers or a pastry brush to rub
  or brush oil mixture onto all sides of the chops.
  
  For glaze, in a small saucepan combine preserves, water,
  mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8
  teaspoon pepper; heat and stir until bubbly. Remove from
  heat; set aside.
  
  In a large skillet heat remaining 1 tablespoon oil over
  medium heat. Add chops; cook for 9 to 11 minutes or until
  medium doneness, turning once. Serve chops with glaze. If
  desired, garnish with rosemary sprigs.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Gourmet Club will sample exotic mushrooms as its final banquet.
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