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
Ingredients
- 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
Directions
- 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 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
- Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.
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