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!

4
Servings
150
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.

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
25g
19%
Protein
4g
9%
Vitamin A, RAE
125µg
18%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
96µg
100%
Calcium, Ca
101mg
10%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
42µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
77mg
11%
Selenium, Se
4µg
7%
Sodium, Na
99mg
7%
Water
127g
5%

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.