CHERRY-GLAZED PAN-SEARED LAMB CHOPS
From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze.
Provided by picky-picky
Categories Cherries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large non-stick skillet over medium-high heat.
- Coat pan with cooking spray.
- Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
- Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
- Remove lamb from pan.
- Wipe pan clean with paper towels.
- Return pan to medium heat; recoat with cooking spray.
- Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of 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 the lamb to the pan; turn to coat.
- Cook 1 minute or until desired degree of doneness.
- Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 818.9, Fat 60.5, SaturatedFat 26.7, Cholesterol 167.8, Sodium 431.1, Carbohydrate 28.5, Fiber 0.8, Sugar 19.4, Protein 37.3
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