Total Time
45mins
Prep 30 mins
Cook 15 mins

Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.

Ingredients Nutrition

Directions

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