Apricot Stuffed Lamb Chops

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Executive Chef
Aug 25, 2004
USA, Oklahoma
This looks good. I'm not to sure about pounding the chops, though. You might want to leave them thick, so they are easier to cook to your desired temperature.

Apricot Stuffed Lamb Chops

4 boneless Lamb chops
½# dried Apricots
2 T Garlic, chopped
2 red Chiles, seeded and finely chopped
2 T Apricot Jam
1 t Garam Masala
2 t ground Coriander
2 t ground Cumin
2 t ground Mace
1 t Paprika
Juice of three Lemons
2 T Olive Oil

Remove any membrane or fat from the chops that might interfere with tenderizing. Hammer the chops with a wooden tenderizer until about a ¼” thick. Cut a pocket into each one with a sharp knife.
To make the stuffing, cook the garlic and chiles in the olive oil until soft. When done, place them, the apricots, and the remaining ingredients into a food processor and process until smooth.
Pack the stuffing into the pockets. Broil the lamb for 5 – 7 minutes, each side. Serve with mint sauce, chutney, and rice.
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