Cranberry Glazed Lamb Chops

1. 1

   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.

2. 2

   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.

3. 3

   Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.

4. 4

   Preheat oven broiler.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.