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Glazed Rosemary Lamb Chops -- e

Source of Recipe

"The All New Good Housekeeping Cookbook"
Glazed Rosemary Lamb Chops -- e
Yield: 4 servings


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

Preheat broiler. Rub both sides of chops with cut side of garlic; sprinkle with rosemary, salt, and pepper. In cup, combine apple jelly and vinegar.

Place chops on rack in boiling pan. Place pan in broiler at closest position to heat source;
broil chops 4 minutes. Brush chops with half of apple-jelly mixture; boil 1 minute. Turn chops and broil 4 minutes longer. Brush chops with remaining jelly mixture and broil 1 minute longer for medium-rare or until desired doneness.

Transfer lamb to warm platter. Skim and discard fat from drippings in pan. Serve chops with pan juices, or drizzle with additional balsamic vinegar.

One serving equals: Calories: About 240, Protein: 26 g, Carbohydrate: 14 g, Fat: 8 g, Cholesterol: 82 mg, Sodium: 223 mg +++EXC: 4 Medium-Fat Meat