Garlic And Rosemary Lamb Chops With Honey Cider Glaze Recipe

1. 1

   Place the lamb chops in a shallow dish, then season the lamb chops on all sides with salt and pepper. Combine the 1/4 cup olive oil, garlic, and rosemary in a small bowl, then pour over the lamb chops. Marinate the lamb chops in the refrigerator for 1 hour, turning the chops over once midway through.

2. 2

   Heat the remaining tablespoon of olive oil in a large saute pan over medium high heat until shimmering. Working in batches, cook the lamb chops in the pan until brown and crusty, 2-3 minutes per side for medium rare. Transfer the lamb chops to a large platter and let rest at room temperature.

3. 3

   While lamb rests, add the shallots to the pan and cook, stirring constantly, until the shallots begin to wilt and soften, 2 to 3 minutes. Pour the apple cider into the pan, stirring to scrape up any browned bits from the bottom of the pan. Stir in the vinegar and the honey, bring to a boil, then reduce heat and simmer for 5 minutes until the sauce is slightly thickened. Spoon the glaze over the lamb chops and serve immediately.

* Per serving · 4 servings · Values may vary.

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