Glazed Rosemary Lamb Chops
Instructions:
- These rosemary-scented lamb chops are broiled with an apple-jelly and balsamic-vinegar glaze. Keep this glaze in mind for pork, too.
- 8 lamb loin chops, 1 inch thick (4 ounces each)
- 1 large garlic clove, cut in half
- 2 teaspoons chopped fresh rosemary or
- 1â„2 teaspoon dried rosemary, crumbled
- 1â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„4 cup apple jelly
- 1 tablespoon balsamic vinegar
- Preheat broiler. Rub both sides of chops with cut side of garlic; sprinkle with rosemary, salt, and pepper. In cup, combine apple jelly and vinegar.
- Place chops on rack in broiling pan. Place pan in broiler at closest position to heat source; broil chops 4 minutes. Brush chops with half of apple-jelly mixture; broil 1 minute. Turn chops and broil 4 minutes longer. Brush chops with remaining jelly mixture and broil 1 minute longer for medium-rare or until desired doneness.
- Transfer lamb to warm platter. Skim and discard fat from drippings in pan. Serve chops with pan juices, or drizzle with additional balsamic vinegar. Makes 4 main-dish servings.