Sunday, November 7, 2010

Lamb Chops with Apricot Pumpkin Glaze

It felt like fall today!  The weather had a crispness to it and the sunshine seemed more like fall light to me.  There was enough wind to fly big sister's kite!  Very exciting.  And them, tonight we had friends over for a pumpkin themed dinner.  This was the menu (and it was pretty spectacular!):

First course:  Roast Pumpkin Fondue with crackers and apples
Second course:  Mixed green salad with pears and roasted pumpkin seeds
Third course:  Baked penne pasta with pumpkin sauce
Fourth course:  Lamb chops with apricot pumpkin glaze, brussel sprouts with crispy leeks
Dessert:  Pumpkin cupcakes muffins with cream cheese frosting

It was delicious!  I was so busy cooking and enjoying that I didn't shoot a single picture.  So, without a photo, here is the recipe for the lamb chops.  My sister-in -law made these for us a few weeks ago and we loved them.  To go with the pumpkin theme, I added the pumpkin and brown sugar to the recipe but you could omit those two ingredients and keep the rest the same.

Lamb Chops with Apricot Pumpkin Glaze (4 servings)
adapted from Cooking Light 6/05

1/2 c. apricot preserves
2 T. canned pumpkin
2 tsp brown sugar
2 tsp dijon mustard
1 tsp soy sauce
1 clove garlic, minced
1/2 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground black pepper
8 lamb chops

Combine the apricot preserves, pumpkin, brown sugar, mustard, soy sauce, garlic, and worcestershire sauce in a bowl and set aside.  Mix the salt, cinnamon, and pepper and sprinkle on both sides of the lamb chops.

Heat a skillet over medium high heat.  Cook the lamb chops about 3 minutes each side or a little longer if you want them more well-done (time will depend on how thick your chops are and how well done you want the chops but don't flip them too much).

Add the sauce to the pan for the last minute or so.  When you plate the lamb chops, put a little of the sauce on top of each one.


  1. I was really iffy on your fondue, but it turns out it's awesome. How could I doubt cheese?

  2. Also, I found this on the internet:
    A muffin is any quickbread (mixed by muffin mixing method & does NOT contain yeast) that is in the shape of a cupcake. A cupcake is any cake batter mixed with the straight method or creaming method made into the shape of a cup. Cupcakes (traditionally) have frosting on top, while muffins have no frosting, but muffins can have a glaze on top. Many people think that the difference is either frosting or no frosting, or that it's "in a paper liner" or not, but that is a common mistake. Either one can be made with or without a paper liner; it's just the baker's preference. A quickbread (or muffin) CANNOT be baked like a sheet cake or round layered cake because it won't bake properly. The same goes for a cupcake batter- a cake batter (or cupcake) cannot be baked in a loaf or bundt pan because it will not bake properly. But, since both can be baked into a smaller shape, everyone seems to want to declare that they're the same.

  3. I haven't seen a kite in ages. (Happy 201!)

  4. Wow - all that on one night. You are an amazing cook, mother, wife but better stil, daughter! I love reading your blog and all of your creations! I'm proud of you!

  5. Lisa - great explanation!
    Mom - well, I didn't make it all but I ate it all!