"This sauce is a nice combination of sweet and savory flavors. It is very versatile, complements any grilled meat, and even tastes good over plain white rice. Have the onions, garlic, and tomatoes chopped and close by because the cooking happens quickly, and you shouldn't take your eyes off the pan." CL Reader
8 (3-ounce) lamb rib chops, trimmed
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1/4 cup apple cider
2 cups grape or cherry tomatoes
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of saffron threads (optional)
How to Make It
Preheat grill or broiler.
Place lamb on grill rack or broiler pan coated with cooking spray; broil 5 minutes on each side or until a meat thermometer registers 145° (or until desired degree of doneness). Keep warm.
Heat oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until golden. Add garlic; sauté 1 minute, stirring constantly. Add apple cider; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add tomatoes; reduce heat, and simmer 5 minutes. Add rosemary and remaining ingredients; cook 1 minute. Serve with lamb.
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Very good but when I went to the website the comment said "chopped" tomatoes which would have been better than whole cherry tomatoes. I made the full recipe of sauce and the onion part was really good. Also, the lamb chops under the broiler started to flame from grease on the baking sheet so I only cooked for about 3 minutes total which was close to perfect. A little under medium rare.
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