“From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze.”

Ingredients Nutrition


  1. Heat a large non-stick skillet over medium-high heat.
  2. Coat pan with cooking spray.
  3. Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
  4. Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
  5. Remove lamb from pan.
  6. Wipe pan clean with paper towels.
  7. Return pan to medium heat; recoat with cooking spray.
  8. Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
  9. Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
  10. Return the lamb to the pan; turn to coat.
  11. Cook 1 minute or until desired degree of doneness.
  12. Garnish with parsley sprigs, if desired.

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