One of my favorite recipes... though I totally screwed it up tonight. Don't cook the glaze for too long or you get hard cherry candy. I usually use the glaze on pork or chicken.
Cherry-Glazed Pan-Seared Lamb Chops
Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce.
Yield: 4 servings (serving size: 2 lamb chops and 3 tablespoons 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 bottled minced garlic
- 1/2 cup fat-free, less-sodium beef broth
- 1/2 cup cherry preserves
- 1/4 cup balsamic vinegar
- Parsley sprigs (optional)
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to 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. Add remaining 1/4 teaspoon 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 lamb to pan; turn to coat. Cook 1 minute or until desired degree of doneness. Garnish with parsley sprigs, if desired.
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