Lamb Chops With Cherry Glaze Recipes

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LAMB CHOPS WITH CHERRY GLAZE



Lamb Chops with Cherry Glaze image

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Provided by Amy Myers, MD

Categories     HarperCollins     HarperCollins     Lamb Chop     Broil     Lamb     Cherry     Summer     Honey     Quick and Healthy     Quick & Easy     Dinner

Yield 2 servings

Number Of Ingredients 14

Glaze:
1 cup cherries
3/4 cup Gut-Healing Bone Broth
2 teaspoons apple cider vinegar
2 teaspoons honey
1 tablespoon tapioca starch
Lamb:
4 (1/2-inch-thick) 100% grassfed, pasture-raised lamb chops
2 tablespoons avocado oil
2 tablespoons fresh rosemary leaves
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground
Black pepper

Steps:

  • To make the glaze:
  • In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
  • To make the lamb chops:
  • Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

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

1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper, divided
4 lamb loin chops (4 ounces each)
1 garlic clove, minced
1/4 cup beef broth
1/4 cup cherry preserves
1/4 cup balsamic vinegar

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.

CHERRY-GLAZED PAN-SEARED LAMB CHOPS



Cherry-Glazed Pan-Seared Lamb Chops image

From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze.

Provided by picky-picky

Categories     Cherries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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 minced garlic, bottled works well
1/2 cup fat free low-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
parsley sprig (optional)

Steps:

  • Heat a large non-stick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
  • Rub spice mix evenly over both sides of lamb and add the lamb to the 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 and add remaining 1/4 teaspoons of 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 the lamb to the pan; turn to coat.
  • Cook 1 minute or until desired degree of doneness.
  • Garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 818.9, Fat 60.5, SaturatedFat 26.7, Cholesterol 167.8, Sodium 431.1, Carbohydrate 28.5, Fiber 0.8, Sugar 19.4, Protein 37.3

LAMB CHOPS WITH CHERRY MINT SAUCE



Lamb Chops with Cherry Mint Sauce image

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 3 or 6 servings

Number Of Ingredients 15

6 Colorado lamb chops
1 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves
4 cloves garlic, sliced
Kosher salt
Black pepper
Cherry Mint Sauce, recipe follows
6 fresh mint sprigs, for garnish
2 cups dried cherries
4 cups cabernet
2 cups mint stems
1 cup mint leaves, chopped
1/4 cup sugar
3/4 cup water
1/8 cup cornstarch

Steps:

  • Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator.
  • Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.
  • Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint.
  • Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon.

GLAZED LAMB CHOPS



Glazed Lamb Chops image

A flavorful two-ingredient sauce marinates these lamb chops. "These are so quick to prepare, but your guest will think you've fussed," promises Mitzi Sentiff of Annapolis, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 3

1/3 cup thawed orange juice concentrate
1/3 cup barbecue sauce
4 lamb loin chops (1 inch thick and about 6 ounces each)

Steps:

  • In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

Nutrition Facts : Calories 209 calories, Fat 7g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 251mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT



Lamb Chops with Cherry Balsamic Sauce and Mint image

Categories     Fruit     Lamb     Sauté     Quick & Easy     Cherry     Mint     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)
1 tablespoon sugar
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint

Steps:

  • Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
  • Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
  • Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
  • Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE



Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce image

This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups merlot or 2 cups other red wine
2 cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
2 cloves garlic, chopped
1 shallot, chopped
4 cups lamb stock or 4 cups chicken stock
1 tablespoon unsalted butter
salt & freshly ground black pepper
1 (750 ml) bottle merlot
1 1/2 cups good quality balsamic vinegar
1 shallot, chopped
1 clove garlic, chopped
4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
rosemary sprig, for garnish

Steps:

  • To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
  • Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
  • Add the butter and stir until melted.
  • Season to taste with salt and pepper.
  • Keep warm until you are ready to serve.
  • Preheat oven to 300*F.
  • To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
  • Set aside until you are ready to use it.
  • To prepare the lamb, season the racks well with salt and pepper.
  • Heat the oil in a large saute pan over high heat until smoking hot.
  • Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
  • Continue searing the remaining racks.
  • Baste the racks well with the glaze.
  • Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
  • Remove the racks from the oven and let sit for about 5 minutes, then slice.
  • To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
  • Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

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

12 lamb rib chops (about 2 lb)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary leaves
1/3 cup balsamic vinegar
1/3 cup cherry preserves
Fresh rosemary sprigs, if desired

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

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Top Asked Questions

What do you serve with your cherry glaze?
A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans."
How do you make tomato sauce with cherries?
To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes. Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes. Add the butter and stir until melted.
How to cook lamb rack roast in a pan?
To prepare the lamb, season the racks well with salt and pepper. Heat the oil in a large saute pan over high heat until smoking hot. Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan. Continue searing the remaining racks. Baste the racks well with the glaze.

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