Savory Herb Lamb Chops

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup apple juice
• 3 1/2 tablespoons light brown sugar, divided
• 1 tablespoon dijon mustard
• 4 boneless lamb loin chops, 3/4 inch thick
• 1 teaspoon salt, divided
• 1 teaspoon fresh coarse ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon balsamic vinegar, divided
• thinly sliced apple, garnish
• fresh rosemary sprig, garnish

Recipe

• 1 in a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in lamb.
• 2 seal bag, and shake well to coat; chill 30 minutes, turning once.
• 3 remove lamb from marinade, discarding marinade.
• 4 pat lamb dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
• 5 cook lamb in hot oil in a big skillet over med-high heat 3 minutes on each side; remove lamb from skillet.
• 6 cook onion and garlic in hot drippings, stirring constantly 1 minute.
• 7 add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
• 8 stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
• 9 bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
• 10 add lamb to onion mixture, turning to coat.
• 11 cover and cook 5-10 minutes or until a meat thermometer reads 155°.
• 12 remove from heat, and place lamb on a serving platter; cover with foil and let stand 5 minutes.
• 13 meanwhile, whisk together ¼ cup water, 1 tablespoon flour, remaining 1 ½ tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
• 14 bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
• 15 drizzle sauce over lamb and serve.