Pan Seared Lamb Shoulder Chops with Spicy Apricot Salsa
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 teaspoon dried oregano
Instructions
Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa serves 10 original recipe by The Daily Meal.
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