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Friday, January 22, 2016

Lamb Steak And Candied Yam Bake

Ingredients

  • Servings: 6
  • cooking spray
  • 6 (1/2 inch thick) boneless lamb chops
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 6 tablespoons brown sugar, not packed
  • 2/3 cup butter
  • 1 cup apricot preserves
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup chopped pecans
  • 2 (15 ounce) cans cut yams, drained (reserve liquid)

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat the oven to 375 degrees f (190 degrees c).
  • line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • season lamb chops with salt and black pepper.
  • heat vegetable oil in a large skillet over medium heat. cook lamb chops until browned on both sides, 7 to 10 minutes. drain lamb chops on a paper towel-lined plate.
  • heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. season with salt and pepper. if sauce because too thick, stir in reserved yam liquid.
  • stir in yams until well coated.
  • transfer lamb chops to the prepared baking dish.
  • spoon yam mixture on top of the lamb chops.
  • bake in the preheated oven until lamb chops no longer pink in the center, 30 to 45 minutes. allow lamb chops to rest for 10 minutes before serving.

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