Apricot Glazed Lamb Chops with Pistachio and Sumac

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Total Reviews: 5

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  • on August 13, 2011

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    Thanks for the bread salad recipe, Czewska!

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  • on August 08, 2011

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    Rhonda, for the grilled bread salad recipe, you need:

    1. lavash or day-old bread, grilled till dry, because you'll be adding moisture back into it

    2. arugula, and

    3. dressing, as follows:

    combine:

    peppadews or other small hot/sweet peppers, halved
    heirloom tomatoes, roughly chopped
    parsley, torn
    green onions, diced
    red wine vinegar
    olive oil
    salt + pepper

    Layer in large bowl:

    1/2 dressing
    1/2 bread
    arugula
    1/2 bread
    1/2 dressing

    toss to combine

    There seemed to be about four 12-inch rounds of lavash, four cups of arugula, and four cups of dressing.

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  • on August 08, 2011

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    For us Bobby was fantastic on the heat and timing of the grilling of the lamb. Our lamb was cooked to perfection . However, it just seemed to be missing something in taste. I would have loved some fresh ginger or garlic in this recipe.

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  • on August 08, 2011

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    I saw Bobby grilling this dish this morning and HAD to have it for dinner. Absolutely delicious! I didn't have the pistachios or sumac, but followed the rest of the recipe. The chops were so tender and the apricot glaze with just a little mint was perfect. I wouldn't change a thing!

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  • on August 07, 2011

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    Pending the quality of all raw ingredients bought...terrific textures, flavor and aroma!!!
    Made this same dish the next day...with changes.
    -Same lamb.
    -Apricots got slightly frozen to help grinding them up in food processor.
    -Pistachios got reduced in size...food processor or rolling pin
    -Treated lamb chops like pork chops...coated in flour, dipped in egg mix then used pistachios as 3rd coating.
    -Grilled over BBQ
    Again...this recipe of lamb-apricots-nuts...terrific!
    Thanks Bobby.
    Annie , Fremont , CA

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