Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa

Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa
Staff Writer
Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa
Will Budiaman

Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa

There's nothing quite like a perfectly seared piece of meat. Here, lamb shoulder chops are pan-seared until golden brown on both sides and topped with a sweet-spicy salsa whose main star is a summertime favorite: apricot.

See all salsa recipes.

Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!

Ready in
30 m
4
Servings
768
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 bone-in, 1 1/2-inch-thick lamb shoulder chops (about 2 1/4 pounds)
  • 1/2 Pound ripe apricots, pitted and diced finely
  • 1 Cup finely diced tomato
  • 1/2 Cup cilantro leaves, chopped
  • 1/2 Cup finely diced onion
  • 2 dried bird's-eye (aka Thai) chile peppers, chopped
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper, to taste
  • 1 Tablespoon canola oil
  • 2 Teaspoons dried oregano

Directions

Remove the chops from the refrigerator and let them sit at room temperature.

Meanwhile, in a medium-sized bowl, combine the apricots, tomato, cilantro, onion, and chiles. Season with salt and pepper, to taste, stir well to combine, and set aside.

Heat the oil in a skillet large enough to accommodate the chops over high heat until almost smoking. Season the chops on both sides with salt and pepper, to taste, and the dried oregano. Add the lamb chops and cook until a golden brown crust forms, about 5 minutes. Flip and cook the other side 5 more minutes.

Remove from the heat and let rest at least 10 minutes. Top with the salsa and serve immediately.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
59g
91%
Sugar
9g
N/A
Saturated Fat
24g
100%
Cholesterol
184mg
61%
Protein
45g
89%
Carbs
15g
5%
Vitamin A
85µg
9%
Vitamin B12
6µg
100%
Vitamin B6
0.6mg
29.3%
Vitamin C
52mg
87%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
12%
Vitamin K
29µg
37%
Calcium
97mg
10%
Fiber
4g
16%
Folate (food)
71µg
N/A
Folate equivalent (total)
71µg
18%
Iron
5mg
28%
Magnesium
78mg
19%
Monounsaturated
25g
N/A
Niacin (B3)
16mg
78%
Phosphorus
449mg
64%
Polyunsaturated
6g
N/A
Potassium
1001mg
29%
Riboflavin (B2)
0.6mg
36.9%
Sodium
1020mg
42%
Thiamin (B1)
0.7mg
45.1%
Zinc
10mg
69%