Cherry-Glazed Pan-Seared Lamb Chops

Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce.

Yield: 4 servings (serving size: 2 lamb chops and 3 tablespoons glaze)

Ingredients

• Cooking spray
• 2  teaspoons  dried rosemary
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper, divided
• 8  (4-ounce) lamb loin chops, trimmed
• 2  teaspoons  bottled minced garlic
• 1/2  cup  fat-free, less-sodium beef broth
• 1/2  cup  cherry preserves
• 1/4  cup  balsamic vinegar
• Parsley sprigs (optional)

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan. Wipe pan clean with paper towels.

Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add remaining 1/4 teaspoon pepper and broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 3 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1 minute or until desired degree of doneness. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

370 (43% from fat)

Fat:

17.6g (sat 7.4g,mono 7.4g,poly 1.3g)

Protein:

22.6g

Carbohydrate:

29.2g

Fiber:

0.4g

Cholesterol:

84mg

Iron:

1.8mg

Sodium:

422mg

Calcium:

29mg