How to Cook Lamb Chops in the Oven: Lamb Chops with Spicy Apricot Sauce
These Lamb Chops with Spicy Apricot Sauce are impressive, delicious, and easier than you think! Just marinate the meat with a rub for a few hours, roast in the oven, and done! The spicy apricot sauce is addictive and super-simple too.
Servings: 4 servings
For the lamb:
- 3-4 cloves fresh garlic
- ¼ cup turbinado sugar
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon each salt and pepper
- Olive oil
- 1 rack of lamb bones frenched
For the sauce:
- ½ cup chunky apricot jam
- 1 teaspoon crushed red pepper flakes or more to taste
- ¼ cup chicken or vegetable stock
- ¼ cup white wine
For the Lamb:
Place the first 5 ingredients together in a blender or food processor and pulse with 2-3 tablespoon olive oil until a paste forms. On a rimmed sheet pan, coat the lamb with the paste, cover with plastic wrap and allow to marinate in the refrigerator for at least 4 hours (24 is best).
Preheat your oven to 400 degrees. Remove the lamb from the refrigerator and allow to come to room temperature. (Failing to do this will result in undercooked lamb.)
Place the lamb rack on a parchment-lined sheet pan, and roast for 12-15 minutes for medium-rare. (125°F in the center.) Remove from the oven and allow to rest for 10 minutes before carving.To carve the lamb chops, hold the bone and slice between each chop.
To Make the Spicy Apricot Sauce:
While the meat is cooking, add all of the sauce ingredients to a saucepan over medium heat, and stir to combine. Simmer to reduce by half, about 8-12 minutes. Taste the sauce and add more pepper flakes or salt as needed.
Serve lamb chops with sauce drizzled over the top and enjoy.
Failing to bring the lamb to room temperature prior to roasting will result in undercooked lamb.
Serving size: two chops per person
Calories: 567kcal | Carbohydrates: 29g | Protein: 18g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 131mg | Potassium: 286mg | Fiber: 1g | Sugar: 23g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg