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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. âKERRY DINGWALL, PONTE VEDRA, FLORIDA Ingredients:
1 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper, divided |
4 lamb loin chops (4 ounces each) |
1 garlic clove, minced |
1/4 cup beef broth |
1/4 cup cherry preserves |
1/4 cup balsamic vinegar |
Directions:
1. Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook for 2-4 minutes or until thickened. Return chops to pan; turn to coat. Sprinkle with additional dried rosemary if desired. Yield: 2 servings.
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