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Rosemary Lamb with Cranberry Reduction
- 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
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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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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