Lamb Chops with Dried Cherries and Port

I love lamb. But it’s got to have some sort of sweet jelly/jam to accompany it. This recipe is a nice change from the standard mint jelly.

---

Serving Size: 2 servings

Chef: bonappetit.com

Print it!

With ImageWithout Image

Lamb Chops with Dried Cherries and Port

Love me some lamb!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 2 teaspoons olive oil
• 4 4-to-5-ounce loin lamb chops
• 1/3 cup chopped shallots
• 3/4 cup ruby Port
• 1/2 cup low-salt chicken broth
• 1/2 cup dried tart cherries
• 3 tablespoons cherry jam
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon ground cardamom
• Chopped fresh mint

Instructions

1. Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper.
2. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare.
3. Transfer lamb to plate. Pour off drippings from skillet.
4. Add shallots to same skillet; sauté 1 minute.
5. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes.
6. Season with salt and pepper.
7. Spoon sauce over lamb.
8. Sprinkle with mint.

---

Notes: