Apricot Glazed Lamb Chops with Pistachio and Sumac

1. 1

   Preheat a charcoal grill to high heat using the direct heat method.

2. 2

   Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.

3. 3

   Brush the chops with oil on both sides and sprinkle with salt and pepper.

4. 4

   Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes.

5. 5

   Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.

6. 6

   Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.