Ingredients
1 teaspoon dried rosemary, crushed1/4 teaspoon salt1/4 teaspoon pepper, divided4 lamb loin chops (4 ounces each)1 garlic clove, minced1/4 cup beef broth1/4 cup cherry preserves1/4 cup balsamic vinegar
Preparation
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.
