Lamb Chops with Apricots, Carrots, and Moroccan Spice

Course: Dinner
Servings: 6


  • 12 lamb rack chops
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 1 onion chopped
  • 1/2 tsp ginger ground
  • 1/2 tsp cumin ground
  • 1 tsp cinnamon ground
  • 1 pinch saffron
  • 1 cup veal reduction or demi-glaze
  • 2 carrots peeled, cut into 2 inch baton
  • 10 apricots dried, quartered
  • 2 cups tomatoes dried with juice
  • 1 Tbsp garlic minced
  • 1 bunch cilantro chopped


  • Preheat oven to 375°. Season the lamb(preferably overnight). Dredge the chops in the flour and shake off any excess.
  • Heat the olive oil in a large pan, over high heat. Sear the meat to brown all over. Remove the chops.
  • Add the onions and carrots and cook 10 minutes or until the onions brown a bit. Add the ginger, cumin, cinnamon, and saffron and cook for 1 minute. Add the reduction, tomatoes, apricots, lamb, and 1 cup of water.
  • Place the pan in the oven and bake for about10-15 minutes or until the lamb is cooked medium-rare or to desired doneness. Remove the chops.
  • Add the cilantro to the sauce. Adjust seasoning. Spoon the sauce over the chops.
  • *Purchase veal reduction or demi-glaze at a gourmet grocery store.


Recipe by Todd Muir and Wine Country Chefs.
Pairs with Grgich Hills Estate Zinfandel, Napa Valley - Shop here