Go Back Email Link

Glazed Rosemary Lamb Chops

These rosemary-scented lamb chops are broiled with an apple-jelly and balsamic-vinegar glaze. This glaze is delicious on pork, too.
Deel op Facebook Print Recipe

Ingredients

  • 4 main-dish servings
  • 8 lamb loin chops 1 inch thick (4 ounces each)
  • 1 large garlic clove cut in half
  • 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ cup apple jelly
  • 1 tablespoon balsamic vinegar

Instructions

  • Preheat broiler as manufacturer directs and position rack close to heating element.
  • Rub both sides of each lamb chop with garlic; discard garlic.
  • Sprinkle lamb with rosemary, salt, and pepper.
  • In cup, combine apple jelly and balsamic vinegar.
  • Place chops on rack in broiling pan.
  • Broil chops, close to source of heat, 4 minutes.
  • Brush chops with half of apple-jelly mixture; broil 1 minute.
  • Turn chops over and broil 4 minutes longer.
  • Brush chops with remaining jelly mixture and broil 1 minute longer for medium-rare or continue cooking to desired doneness.
  • (Instant-read meat thermometer should register 145°F.
  • )
  • Transfer lamb to warm platter.
  • Skim and discard fat from drippings in pan.
  • Serve chops with pan juices drizzled on top.

Nutrition values

Calories: 240 kcal
--------------------------------------------------------------------------------------------------
Course; Lamb
Cuisine; European / Italian