This quick yet elegant entrée will wow guests and leave you time to celebrate the New Year in style. A side of Root Vegetable Mash will help catch every drop of the delicious sauce.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
15 mins
cook:
24 mins
additional:
10 mins
total:
49 mins
Yield:
6 servings (serving size: 3 chops and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • Heat oil in a large nonstick ovenproof skillet over medium-high heat. Add lamb, and brown on all sides (about 5 minutes). Remove from heat; place pan in oven. Bake lamb at 450° for 12 minutes or until thermometer registers 145° (medium-rare) or until desired degree of doneness. Transfer lamb to a serving platter. Cover and let stand 10 minutes.

  • Place pan over medium heat. Add wine, vinegar, and broth; cook until liquid is reduced to about 2/3 cup, scraping pan to loosen browned bits. Add cherries and jelly; simmer 1 minute. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme.

  • Cut lamb into chops. Serve with sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

240 calories; calories from fat 41%; fat 11g; saturated fat 3.8g; protein 20.4g; carbohydrates 10.5g; fiber 0.8g; cholesterol 67mg; iron 1.7mg; sodium 284mg; calcium 29mg.
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