Rosemary Lamb with Cranberry Reduction

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Rosemary Lamb with Cranberry Reduction
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Yield

2 servings

Ingredients

1 1/2 tbsp (25 mL) olive oil
4 lamb chops*, about 3/4-inch (18 mm) thick
1 1/2 cups (375 mL) Ocean Spray® 100% Juice Blend Cranberry
1/2 cup (125 mL) dry red wine
2 tbsp (30 mL) butter
1 tbsp (15 mL) freshly squeezed lemon juice
cup (75 mL) Craisins® Dried Cranberries
2 tbsp (30 mL) chopped fresh rosemary
1/2 tsp (2 mL) liquid honey, optional

Directions

Heat oil in a large frypan over high heat. Brown chops about 30 seconds per side; remove meat from pan. Reduce heat to medium-high. Stir Ocean Spray® 100% Juice Blend Cranberry, wine, butter and lemon juice into pan. Cook, stirring occasionally, until liquid is reduced by half, about 20 minutes.

Return meat to pan; add Craisins® Dried Cranberries, rosemary and honey, if using. Continue simmering until meat is cooked to desired degree of doneness (about 3 to 5 minutes per side for medium rare). Add salt and pepper to taste.

*Or substitute 2 pork loin chops. Increase simmering time of meat in sauce to 5 to 7 minutes per side or until pork is slightly pink in centre. Makes 2 servings.

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Rosemary Lamb with Cranberry Reduction

Rosemary Lamb with Cranberry Reduction

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