Peach Glazed Lamb Chops (oamc)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
• 1/3 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 tablespoon dried onion flakes
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard
• 1/2 teaspoon chicken bouillon
• 1/2 teaspoon dried rosemary, crumbled
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 (5 ounce) lean boneless lamb chops
• 2 teaspoons olive oil
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 to assemble and freeze, place all of the ingredients in bag 1 in one resealable bag and close. place chops in a second bag. place both bags in a third bag, close and label. this can remain frozen for up to 2 months.
• 2 to defrost, place in fridge 2 days before preparing.
• 3 to prepare, season lamb chops with the salt and pepper. heat oil in a large non-stick skillet. cook chops about 4 minutes on each side.
• 4 remove 1/4 cup of liquid from the peach mixture and set aside. add the remaining contents of bag 1 to the skillet with the chops and bring to a boil. reduce heat to medium-low and simmer about 3 minutes.
• 5 mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
• 6 serve with rice pilaf and steamed green beans or broccoli.