Mild Australian lamb with Spanish twist
Mild Australian lamb with Spanish twist
Ingredients
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AUSTRALIAN LAMB
-
12 Australian lamb chops, 1 1/4 inch thick (3 per person)
SEASONED OIL BLEND
-
3 tablespoons olive oil
-
1 tsp rosemary, dry, crushed
-
1 tsp marjoram, dry, crushed
-
1 tsp black pepper, crushed
-
1/2 tsp salt
-
1 1/2 teaspoons garlic salt
SHERRY APRICOT GLAZE
-
2 tablespoons olive oil
-
1/2 cup sweet onions, chopped
-
1 cup dry sherry
-
1/2 cup apricots, dry chopped
-
3 tablespoons brown sugar
-
1 tbsp parsley, fresh, chopped
-
1 tbsp butter
Recipe Method
1. In a small bowl, prepare seasoned oil blend and liberally
coat chops.
2. Heat 2 tablespoons olive oil in frying pan. Add chops and brown on both sides until light brown. Remove chops and keep warm. Discard fat.
3. Add onions to pan and saute until soft. Add sherry, reduce by one-third. Remove the onions and discard. Add apricots, brown sugar, parsley and butter; blend well. Bring to a boil and simmer for 5 minutes.
4. Remove from heat and serve immediately.
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