Apricot Glazed Lamb Chops with Pistachio and Sumac

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Thanks for the bread salad recipe, Czewska!

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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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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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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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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