Cherry-Glazed Pan-Seared Lamb Chops

Photo: Lee Harrelson; Styling: Leigh Ann Ross

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 43%
  • Fat: 17.6g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 22.6g
  • Carbohydrate: 29.2g
  • Fiber: 0.4g
  • Cholesterol: 84mg
  • Iron: 1.8mg
  • Sodium: 422mg
  • Calcium: 29mg

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

  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.
  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.
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