Cherry-Glazed Pan-Seared Lamb Chops

2 tsp. rosemary
1/2 tsp. salt
8 (4oz. each) lamb loin chops, trimmed
2 tsp. bottled minced garlic
1/2 cup beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Combine rosemary and salt 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.

Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook
30 seconds. Add 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 desired
degree of doneness. Garnish with parsley sprigs, if desired.

4 servings