Lamb Chops with Dried Cherries and Port
Succulent lamb chops served with a rich, sweet-tart sauce made from ruby Port, dried cherries, and cherry jam, finished with aromatic cardamom and fresh herbs.
4 servings
17 min
Ingredients
- •2 teaspoons olive oil
- •4 pieces loin lamb chops
- •⅓ cup chopped shallots
- •¾ cup ruby Port
- •½ cup low-salt chicken broth
- •½ cup dried tart cherries
- •3 tablespoons cherry jam
- •1 tablespoon balsamic vinegar
- •½ teaspoon ground cardamom
- •2 tablespoons fresh mint or parsley
Cooking Instructions
- 1.
Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
17 min
