Rosemary-Rubbed Lamb Chops

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)

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.