The Dish: Solea -- Apricot Lamb Chops

The Dish: Apricot Lamb Chops

INGREDIENTS
Lamb Chop Marinade:
1 cup: Extra Virgin Olive oil
2 Tbsp: Chopped Garlic
1 Tbsp: Dry Oregano
1 Tbsp: Fresh Rosemary
1 Tbsp: Dry Thyme
1 Tbsp: Black Pepper
1 Tbsp: Sweet Paprika
Juice of one lemon

METHOD
Combine all ingredients and submerge lamb chops (or any other meat). Soak one or two hours, while refrigerated. No need to soak overnight! Grill the lamb chops 3-4 minutes on each side, or broil in the oven for four minutes.

INGREDIENTS
Apricot Glaze:
1 cup: White wine (a wine you would drink)
7-10 pcs: Dried Apricots
1 cup: Chicken Stock
1 cup: Apricot Nector
1 tsp: Olive oil

METHOD
Heat oil in sauce pan, and quickly sear Apricots. Deglaze with the white wine, burn off alcohol, reduce by half. Add Chicken stock and bring to boil, also reduce by half. Add Nector and reduce by half. The Apricots will rehydrate and the liquid will begin to naturally thicken because of the reduction. Once thick, set aside sauce to cool. Once it's cool pour it over your lamb chops.

Solea Restaurant and Tapas Bar
388 Moody St
Waltham, MA 02453
(781) 894-1805

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