Castella Imports

Glazed Rosemary Lamb Chops


8 lamb loin chops, each 1 inch thick (4 ounces each)    
1 large garlic clove, cut in half    
1/2 teaspoon Castella Rosemary crushed    
1/4 teaspoon Castella Butcher Ground Black Pepper
1/4 cup of apple jelly    
1 tablespoon Castella Balsamic Vinegar of Modena  
Rosemary sprigs for garnish  
Italian green beans


  1. Preheat broiler. 
  2. Rub both sides of each lamb chop with cut sides of garlic. 
  3. Sprinkle lamb chops with rosemary, salt and black pepper. 
  4. In a small bowl, mix apple jelly and balsamic vinegar until well combined.    
  5. Place chops on rack in broiling pan. 
  6. Place pan in broiler at closest position to heat source, broil chops with half  of jelly mixture; broil 1 minute. 
  7. Turn chops and broil 4 minutes longer.    
  8. Brush on remaining jelly mixture and broil 1 minute longer for medium rare. 
  9. Transfer lamb to 4 plates, skim fat from drippings in pan. 
  10. Garnish and serve with pan juices, and green beans  (if you like).              

Courtesy of: Good Housekeeping