Cherry-Glazed Lamb Chops Recipe
Cherry-Glazed Lamb Chops Recipe photo by Taste of Home

Cherry-Glazed Lamb Chops Recipe

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An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. —KERRY DINGWALL, PONTE VEDRA, FLORIDA
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, divided
  • 4 lamb loin chops (4 ounces each)
  • 1 garlic clove, minced
  • 1/4 cup beef broth
  • 1/4 cup cherry preserves
  • 1/4 cup balsamic vinegar

Nutritional Facts

2 lamb chops with 2 tablespoons sauce equals 331 calories, 9 g fat (3 g saturated fat), 90 mg cholesterol, 495 mg sodium, 32 g carbohydrate, trace fiber, 29 g protein.


  1. Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  2. Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook for 2-4 minutes or until thickened. Return chops to pan; turn to coat. Yield: 2 servings.
Originally published as Cherry-Glazed Lamb Chops in Taste of Home April/May 2011, p57

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 2, 2015

"I KNEW this would be a GREAT recipe before I read the reviews!!! Simple and Amazing!!! The taste was everything I thought it would be and MORE!!! I'll never make Lamb Chops any other way! MMMmmmmmmm! Thank you so much.... Wonderful recipe!

Oh.... and don't change a thing. Its' perfect."

Reviewed May. 17, 2014

"Loved it and so did my husband!"

Reviewed Apr. 6, 2014

"Delicious! Made this tonight for dinner and it was outstanding."

Reviewed Jan. 5, 2012


Reviewed Jun. 28, 2011

"We loved this dinner. I changed two things to make it better. We used pork instead of lamb and put the meat back on for about 10 to 15 mor min. in the juices till it was very dark in color. The flavor was so light we wanted more. I would make this again."

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