Spicy Apricot Glazed Lamb Chops with Chili Carrots and Garlic Broccoli

These lamb chops are anything but ordinary. A quick pan sauce made with apricot jam, ponzu and Sriracha creates the perfect balance of sweet and heat, coating tender, seared chops. On the side, chili-roasted carrots and garlicky broccoli round out the plate with earthy, spicy flavors.

Ready in about 30 minutes, this dish feels special enough for a weekend dinner but is simple enough for a weeknight. The sauce comes together in minutes and the veggies roast while you cook the lamb. It’s a complete meal that’s sure to become a favorite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if large). Toss carrots on one side of a baking sheet with a drizzle of oil, Korean chili flakes (adjust to taste) and salt. Roast on top rack for 5 minutes.
2. Meanwhile, cut broccoli into bite-sized pieces. Trim and thinly slice scallions, separating whites from greens.
3. Pat lamb chops dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board, tent with foil and let rest. Wipe out the pan.
4. After carrots have roasted 5 minutes, carefully add broccoli to the other side of the sheet. Drizzle with oil, garlic powder, salt and pepper; toss to coat. Return to oven and roast until vegetables are browned and tender, 15-20 minutes more.
5. When veggies are almost done, heat a drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Stir in apricot jam, ponzu sauce, Sriracha and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until sauce thickens, 1-3 minutes. If too thick, add water 1 teaspoon at a time. Remove from heat and stir in butter until melted. Season with salt and pepper to taste.
6. Slice lamb chops crosswise. Divide lamb and roasted vegetables between plates. Spoon sauce over lamb and garnish with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute pork chops or chicken thighs. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Can I make this dish ahead?

The sauce and roasted vegetables can be prepared in advance. Reheat gently and cook the lamb fresh for best results.