Apricot Glazed Lamb Chops with Pistachio and Sumac

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3/4 cup apricot jam
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons coarsely chopped fresh mint
  • 2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
  • Kosher salt and freshly ground black pepper
  • Eight 4 to 5-ounce lamb porterhouse chops
  • 2 tablespoons canola oil
  • 1/4 cup shelled, lightly toasted pistachios, coarsely chopped
  • 1 teaspoon ground sumac
Directions
Watch how to make this recipe.
  • Preheat a charcoal grill to high heat using the direct heat method.

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

  • Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.

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


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