CHERRY-GLAZED LAMB CHOPS
Dinner ready in 15 minutes! Brush lamb chops with this tasty glaze that's made using cherry preserves and balsamic vinegar - a quick and easy meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Set oven control to broil. Spray broiler pan rack with cooking spray; place lamb chops on rack in pan. Sprinkle chops with 1/4 teaspoon each of the salt and pepper.
- In small bowl, mix garlic, chopped rosemary, vinegar, preserves, and remaining 1/4 teaspoon each salt and pepper. Reserve half of preserves mixture for serving. Brush some of remaining half of the mixture over chops.
- Broil with tops 5 inches from heat 6 to 7 minutes, turning once and brushing with more preserves mixture, until of desired doneness. Garnish with rosemary sprigs. Serve with reserved preserves mixture.
Nutrition Facts : ServingSize 1 Serving
CHERRY WOOD SMOKED LAMB SHOULDER
We saw this being made on one of our favourite cooking shows. It's a Canadian show and everything is done on the barbecue. We tried it our for our Canada Day celebration and everyone loved it! You need to be able to grill using indirect heat. We used a 7lb bone-in leg of lamb and apple wood chips. It was grilled for about 6 1/2 hours, my husband says he could have done for another half hour and made it really tender. It was done and tasted great as it was. He used smoke pouches and everytime he changed it, he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did.
Provided by Honeyofachef
Categories Lamb/Sheep
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients in a medium bowl.
- Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
- Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
- Soak 6 cups of wood chips in water for 1 hour.
- Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
- Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
- Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
- Change the smoke pouch every hour and a half.
Nutrition Facts : Calories 1102.3, Fat 90.2, SaturatedFat 36.6, Cholesterol 272.4, Sodium 735.5, Carbohydrate 5.1, Fiber 0.4, Sugar 3.3, Protein 64
CHERRY-GLAZED LAMB CHOPS
An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. -KERRY DINGWALL, PONTE VEDRA, FLORIDA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.
Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 495mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 29g protein.
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