Lamb Chops Madrid

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

Seasoned Oil Blend:
3 tablespoons olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram, crushed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons garlic salt

Chops:
2 lamb chops per person, 1 1/4-in thick each
2 tablespoons olive oil

Sauce:
1/2 cup sweet onions, chopped
1 cup dry sherry
1/2 cup apricots, dry, chopped
3 tablespoons brown sugar, packed
1 tablespoon fresh parsley, chopped
1 tablespoon butter

Cooking Directions:

1. For Seasoned Oil Blend: In a small bowl, prepare seasoned oil blend and liberally coat chops.
2. For Chops: Heat 2 tablespoons olive oil in frying pan. Add chops and brown on both sides until light brown. Remove chops and keep warm. Discard fat.
3. For Sauce: Add onions to pan and sauté until soft. Add sherry, reduce by 1/3.
4. Separate the onions and discard (or keep the onions, if desired). Add apricots, brown sugar, parsley and butter; blend well. Bring to a boil and simmer for 5 minutes.
5. Remove from heat and serve sauce with chops immediately.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.