Lamb Chops With Apricot Pilaf
- Recipe Yield : 4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup thinly sliced green onions or scallions
- One package (6.09-ounces) Near East Rice Pilaf Mix
- 1-3/4 cups water
- 1/4 cup apricot preserves (chop large pieces)
- 1/3 cup plain low-fat yogurt
- 1 tablespoon chopped parsley
- 4 American lamb shoulder arm chops or leg sirloin chops 3/4-inch thick, (about 1 1/2-pounds) trimmed
- 1 tablespoon Balsamic vinegar
- 1/4 teaspoon garlic salt
Preparation Steps
- In medium saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally.
- Add water and contents of Spice Sack; bring to a boil.
- Cover and reduce heat to low. Simmer 25 minutes.
- Stir preserves, yogurt and parsley into rice mixture; heat through.
- Meanwhile, brush both sides of lamb with vinegar and sprinkle with garlic salt. Broil 4-5 inches from heat 5 minutes per side to desired doneness. Serve with rice.
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