An elegant sauce studded with cherries is the ideal partner for classic rosemary lamb chops. Try my recipe for a quiet dinner in with that special someone.
—KERRY DINGWALL PONTE VEDRA, FL
START TO FINISH: 25 MIN. • MAKES: 2 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
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.
PER SERVING 2 lamb chops with 2 tablespoons sauce equals 331 cal., 9 g fat (3 g sat. fat), 90 mg chol., 495 mg sodium, 32 g carb., trace fiber, 29 g pro.