Glazed Rosemary Lamb Chops
From chihuahua 16 years agoIngredients
- 8 Loin lamb chops, each about 1 inch thick shopping list
- 1 large garlic clove, cut in half shopping list
- 2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed shopping list
- 1/4 C apple jelly shopping list
- 1 Tbl. balsamic vinegar shopping list
- salt and pepper shopping list
How to make it
- Preheat broiller.
- Rub both sides of each lamb chop with garlic; sprinkle with rosemary, 1/4 tsp. salt and 1/4 tsp. coarsley ground pepper.
- In cup, mix apple jelly and balsamic vinegar.
- Place chops on rack in broilling pan. With pan at closest position to source of heat, broil chops 4 minutes. Brush chops with half of apple jelly mixture; broil 1 minute. Turn chops and broil 4 minutes longer. Brush on remaining jelly mixture and broil 1 minute longer or until chops are medium-rare or of desired doneness.
- Skim and discard fat drippings in pan. Serve lamb chops with pan juices.
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