Cherry-Glazed Pan-Seared Lamb Chops |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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:
cooking spray |
2 teaspoons dried rosemary |
1/2 teaspoon salt |
1/2 teaspoon black pepper, divided |
8 (4 ounce) lamb loin chops, trimmed |
2 teaspoons minced garlic, bottled works well |
1/2 cup fat free low-sodium beef broth |
1/2 cup cherry preserves |
1/4 cup balsamic vinegar |
parsley sprig (optional) |
Directions:
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.
|
|