Moscow-Pullman Daily News Blogs

I’m not fond of lamb.  That probably stems from childhood when I couldn’t get past the image of those loveable little wooly animals when it was served up on a platter.

I don’t recall that mother ever served it, but alas, we knew people who did.  Also in later years, my brother developed a love for lamb and serves it often.

Several years ago, I came across a recipe for glorified lamb chops  I thought he would like and sent it to him.  He declared it a keeper.

The recipe is from a cookbook called “Pillsbury 30-Minute Meals” and since my picky brother liked it, decided it worthy of passing on to readers.

As editors noted in the cookbook, “it is the ultimate guide for delivering delicious complete meals faster than the pizza guy.”

Apricot-Glazed Lamp Chops

• 1/4 cup apricot preserves or jam, large pieces finely chopped

• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves

• 1/4 teaspoon Dijon mustard

• 8 lean lamb rib chops (about 1 1/4 pounds)

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Heat oven to 450 degrees.  Line 15 x 10 x 1-inch baking pan with foil.  In a small bowl, combine preserves, tarragon and mustard.  Set aside.

Spray large non-stick skillet with non-stick cooking spray.  Heat over medium-high heat until hot.  Sprinkle both sides of lamb chops with salt and pepper; place in hot skillet.  Cook 4 to 6 minutes or until browned, turning once.  Place chops in foil-lined pan; spoon apricot mixture evenly over chops.

Bake at 450 degrees for 7 to 10 minutes or until desired doneness

Yield:  4 servings.

Serve with curry-flavored couscous; buttered French-cut green beans; and cheesecake.