Cranberry Glazed Lamb Chops - cooking recipe
Ingredients
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4 lamb chops (or 8 small chops)
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary, crushed
2 tablespoons balsamic vinegar
1/2 cup cranberry sauce
salt and pepper
Preparation
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If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
Preheat oven broiler.
When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.
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