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Garlic Powder Canadian Chicken Seasoning Mustard, Ground

Herbal Smoked Lamb with Apricot Sauce

Yield: 6 - 8 Servings

Reorder No. Description Amount
224839Trade East Garlic Powder1 Tbsp.
225614Honey2 Tbsp.
433483Dijon Mustard1/4 cup
478881Lamb Racks, trimmed & frenched3 racks
776963Trade East Canadian Chicken Seasoning2 Tbsp.
 Apricot Glaze: 
110601Chicken Stock1 1/2 oz.
154481Apricot Preserves1 1/2 cups
 Brandy1/4 cup
224928Trade East Ground Mustard1/4 tsp.
776963Trade East Canadian Chicken Seasoning1/2 tsp.

Preparation Instruction

Wash Hands. Combine garlic, honey and dijon mustard. Mix well. Coat lamb with the mustard mixture. Massage the racks with Trade East Canadian Chicken Seasoning until well coated. Let rest at room temperature for 1 hour. Using cherry wood, smoke over indirect heat for approximately 2 hours or until preferred doneness OR, bake at 325 degrees F until desired doneness.

To make apricot glaze:
Combine all ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Serve with grilled vegetables and roasted potatoes. Place vegetables and potatoes in the center of the plate; lean lamb chops onto the potatoes. Ladle 1 oz. of Apricot Glaze over the edge of the chops.