Lamb Chops With Spicy Apricot SauceYum Gluten Free

LAMB CHOPS WITH SPICY APRICOT SAUCE

{ THESE RACKS OF LAMB MAKE FOR A BEAUTIFUL DINNER PRESENTATION WHEN DISPLAYED WHOLE, OR SLICE THEM AND LAY THE CHOPS OVER PILAF OR SOFT POLENTA FOR IMPRESSIVE PLATES. THE SINGLE CHOPS ARE ALSO PERFECT APPETIZERS WHEN SERVED ON A PLATTER, GUESTS CAN PICK THEM UP RIGHT BY THE BONE. I CALL THEM “LAMB LOLLIPOPS” AND THEY MOVE FAST. }

Contributor: K C Cornwell

{ INGREDIENTS }

FOR THE LAMB

3-4 cloves fresh garlic
1/4 cup (50g) 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

1/2 cup (120 ml) chunky apricot jam
1 tsp crushed red pepper flakes (or more to taste)
1/4 cup (60 ml) Gluten-Free chicken or vegetable stock
1/4 cup (60 ml) white wine

{ METHOD }

Place the first 5 ingredients together in a blender or food processor and pulse with 2-3 tbsp 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 F/200 degrees C

Place the lamb rack on a parchment-lined sheet pan, and bake for 12-15 minutes for medium-rare. Remove from the oven and allow to rest for 10 minutes before carving.

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.

Make it Dairy Free & Paleo: naturally Dairy Free; substitute coconut sugar for the turbinado sugar and increase the parsley and rosemary to 3 tbsp each, use natural, unsweetened apricot preserves

recipe credit: K.C. Cornwell, G-Free Foodie

photo credit: Katie Roletto, Love With Food

As featured in my Free eCookbooks, download the latest one at: http://noshable.lovewithfood.com/ecookbook/

RECIPE CREATED BY K.C. CORNWELL, GLUTEN-FREE EXPERT AND CURATOR AT LOVE WITH FOOD