Main Dishes: Other Christie DeHaan Main Dishes: Other Christie DeHaan

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:
Lamb Chops with Dried Cherries and Port

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:

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