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Cherry-Glazed Pan-Seared Lamb Chops

Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 lamb chops and 3 tablespoons glaze)
Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce.


  • 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)

Nutrition Information

  • calories 370
  • caloriesfromfat 43 %
  • fat 17.6 g
  • satfat 7.4 g
  • monofat 7.4 g
  • polyfat 1.3 g
  • protein 22.6 g
  • carbohydrate 29.2 g
  • fiber 0.4 g
  • cholesterol 84 mg
  • iron 1.8 mg
  • sodium 422 mg
  • calcium 29 mg

How to Make It

  1. 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.

    Photo: Lee Harrelson
  2. 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.