Apricot stuffed Lamb Chops

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Executive Chef
Jun 3, 2004
Apricot stuffed Lamb Chops

4 boneless Lamb chops
1/2 pound dried Apricots
2 cloves of Garlic, chopped
2 red Chillies, seeded and finely chopped
2 Tbsp. Apricot Jam
1 tsp. Garam Masala**
2 tsp. ground Coriander
2 tsp. ground Cumin
2 tsp. ground Mace
1 tsp. Paprika
Juice of three Lemons
2 Tbps. 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 quarter inch thick. Cut a pocket into each one with a sharp knife.

To make the stuffing, cook the garlic and chillies 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.

**Garam Masala

4 tsp. cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 tsp. whole cloves
4 tsp. black peppercorns
3 Tbps. Cumin seeds
3 Tbps. Coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months.

Latest posts

Top Bottom