Glazed Rosemary Lamb Chops
These rosemary-scented lamb chops are broiled with an apple-jelly and balsamic-vinegar glaze. This glaze is delicious on pork, too.
Ingredients
- 4 main-dish servings
- 8 lamb loin chops 1 inch thick (4 ounces each)
- 1 large garlic clove cut in half
- 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary crumbled
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ¼ cup apple jelly
- 1 tablespoon balsamic vinegar
Instructions
- Preheat broiler as manufacturer directs and position rack close to heating element.
- Rub both sides of each lamb chop with garlic; discard garlic.
- Sprinkle lamb with rosemary, salt, and pepper.
- In cup, combine apple jelly and balsamic vinegar.
- Place chops on rack in broiling pan.
- Broil chops, close to source of heat, 4 minutes.
- Brush chops with half of apple-jelly mixture; broil 1 minute.
- Turn chops over and broil 4 minutes longer.
- Brush chops with remaining jelly mixture and broil 1 minute longer for medium-rare or continue cooking to desired doneness.
- (Instant-read meat thermometer should register 145°F.
- )
- Transfer lamb to warm platter.
- Skim and discard fat from drippings in pan.
- Serve chops with pan juices drizzled on top.
Nutrition values
Calories: 240 kcal