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Ingredients

• 4   lamb rib chops, cut 1 inch thick (about 12 ounces total)
• 1 tablespoon  olive oil
• 1 teaspoon  snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon  coarsely ground black pepper
• 1 clove  garlic, minced
• 1/4 cup  apricot preserves or peach preserves
• 2 tablespoons  water
• 2 teaspoons  Dijon-style mustard
• 1/2 teaspoon  chicken bouillon granules
• 1/4 teaspoon  snipped fresh rosemary or dash of dried rosemary, crushed
• 1/8 teaspoon  coarsely ground black pepper
• 1 tablespoon  olive oil
•   Fresh rosemary sprigs (optional)

Description

This Apricot-glazed Lamb Recipe Is Sophisticated Enough For Dinner Parties. Mustard And Rosemary Add Savory Flavor To The Sweet Glaze.

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