Cherry-Glazed Pan-Seared Lamb Chops

"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."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I am in 6th grade now and wanted my own account because most of the time my opinion is different from my family's. I also wanted to get a taste of what my Mom is doing for so many hours a day! I like baseball, reading, and other sports too. I hope this website will inspire me to cook someday. Admittedly, I'm the pickiest eater in our family but I enjoy new things. i Pet peeves: we don't have any pets, I hate my seasonal allergies, and people who are insensitive to others in need.
 
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