Cherry-Glazed Lamb Chops

By Roger829

Ingredients

• 6 lamb loin chops (4 ounces each)
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon pepper, divided
• pinch cayenne pepper
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup beef broth
• 1/4 cup cherry preserves
• 1/4 cup balsamic vinegar

Preparation

Step 1

Combine rosemary, thyme, salt, 1/8 teaspoon pepper; in a food processor pulse until combined. Add olive oil, pulse into a paste.
Rub over lamb chops both sides. Cover with plastic wrap, place in refrigerator, al least 2 hours.
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

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.
To the pan; stir in broth, preserves, vinegar and remaining pepper; cook for 2-4 minutes or until thickened.
Return chops to pan; turn to coat.
Sprinkle with additional dried rosemary if desired.