Catalan Lamb Chops With Apricots and Sage Recipe

Name: Catalan Lamb Chops With Apricots and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shoulder lamb chops, about 3/4 inch thick, fat trimmed, blotted dry; Salt and freshly ground black pepper; Flour for coating; 1 tbsp. vegetable oil; 1 lg. onion, chopped; 1 lg. clove garlic, finely chopped; 3/4 cup dry vermouth; 3/4 oz. Glace d'Agneau Gold dissolved in 2 cups hot water; 3/4 cup diced canned tomatoes; 6 fresh sage leaves plus 4 leaves for garnish; 1 lg. sprig rosemary; 1 stick cinnamon; 2/3 cup soft dried apricots, diced, plus 4 apricot halves for garnish

Servings: persons

6 shoulder lamb chops, about 3/4 inch thick, fat trimmed, blotted dry
Salt and freshly ground black pepper
Flour for coating
1 tbsp. vegetable oil
1 lg. onion, chopped
1 lg. clove garlic, finely chopped
3/4 cup dry vermouth
3/4 oz. Glace d'Agneau Gold dissolved in 2 cups hot water
3/4 cup diced canned tomatoes
6 fresh sage leaves plus 4 leaves for garnish
1 lg. sprig rosemary
1 stick cinnamon
2/3 cup soft dried apricots, diced, plus 4 apricot halves for garnish

1
1.
2
Preheat the oven to 325.
3
Season the lamb chops with salt and pepper, and coat them with flour, patting to remove any excess.
4
In a large heavy skillet, heat the oil over high heat until very hot, add the chops to the pan, and brown them on both sides.
5
Transfer the chops to a platter and cover them loosely with aluminum foil.
6
2.
7
Add the chopped onion to the skillet and saute until it is golden brown.
8
Stir in the garlic, then pour in the vermouth, stirring to scrape all the browned cooking bits from the pan.
9
Add the diluted Glace d'Agneau Gold, the tomatoes, 6 sage leaves, the rosemary, cinnamon and diced apricots.
10
3.
11
Return meat to the pan, cover it tightly, and cook until the meat is almost falling off the bones, about 1 1/2 hours.
12
If necessary, remove the chops and boil the sauce on top of the stove to reduce it to the proper consistency.
13
Season the sauce to taste with salt and pepper.
14
4.
15
Serve each chop with a generous amount of sauce, garnished with an apricot half and a sage leaf.
16
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632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 shoulder lamb chops, about 3/4 inch thick, fat trimmed, blotted dry, Salt and freshly ground black pepper, Flour for coating, 1 tbsp. vegetable oil, and more.

Yes, Catalan Lamb Chops With Apricots and Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Lamb Chops With Apricots and Sage

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