Rosemary-Rubbed Lamb Chops

Ingredients

• 4  lamb rib chops, cut 1 inch thick (about 12 ounces total)
• 1  tablespoonolive oil
• 1  teaspoonsnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4  teaspooncoarsely ground black pepper
• 1  clovegarlic, minced
• 1/4  cupapricot preserves or peach preserves
• 2  tablespoonswater
• 2  teaspoonsDijon-style mustard
• 1/2  teaspoonchicken bouillon granules
• 1/4  teaspoonsnipped fresh rosemary or dash of dried rosemary, crushed
• 1/8  teaspooncoarsely ground black pepper
• 1  tablespoonolive oil
•   Fresh rosemary sprigs (optional)

Directions

1. Trim fat from chops. In a small bowl combine the1 tablespoon oil, 1 teaspoon rosemary, 1/4 teaspoon pepper, and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.

2. For glaze, in a small saucepan combine preserves, water, mustard, bouillon granules, 1/4 teaspoon rosemary, and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.

3. In a large skillet heat remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160 degrees F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.