| | Cooking spray |
| 2 tsp | Dried rosemary |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper, divided |
| 8 | (4-ounce) lamb loin chops, trimmed |
| 2 tsp | Minced garlic |
| 1/2 cup | Fat-free, less-sodium beef broth |
| 1/2 cup | Cherry preserves |
| 1/4 cup | Balsamic vinegar |
1. heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. combine rosemary, salt, and 1/2 tsp pepper in a small bowl, stirring well. rub spice mixture evenly over both sides of lamb. add lamb to pan; cook 5 minutes on each side. remove lamb from pan. wipe pan clean with paper towels.
2. return pan to medium heat; recoat with cooking spray. add garlic to pan; cook 30 seconds. add remaining 1/4 tsp 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 lamb to pan; turn to coat. cook 1 minute or until disered degree of doneness. garnish with parsley sprigs, if desired.
serving size: 2 lamb chops and 3 Tbs glaze