Make Ahead. The longer you allow the lamb and herbs to marinate, the stronger the herb flavor will be when the meat is cooked.
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
1 garlic clove, minced
4 (5-ounce) lean lamb loin chops (about 1 inch thick)
1/4 cup balsamic vinegar
1/4 cup no-salt-added beef broth
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
How to Make It
Combine first 6 ingredients in a small bowl; stir well. Press mixture evenly onto all sides of lamb chops; place chops on a plate. Cover and marinate in refrigerator 1 to 2 hours.
Combine vinegar and next 3 ingredients in a small saucepan; bring to a boil over low heat. Cook 1 minute; remove from heat, and let cool. Strain through a wire mesh strainer, reserving liquid.
Arrange chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 7 to 8 minutes on each side or to desired degree of doneness. To serve, spoon vinegar mixture over lamb chops.
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