Apricot Glazed Lamb Chops With Pistachio And Sumac

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3/4 cup apricot jam

2 teaspoons balsamic vinegar

2 tablespoons coarsely chopped fresh mint

2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish

Kosher salt and freshly ground black pepper

Eight 4 to 5-ounce lamb porterhouse chops

2 tablespoons canola oil

1/4 cup shelled, lightly toasted pistachios, coarsely chopped

1 teaspoon ground sumac

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