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Epicurious
Bon Appétit

Lamb Chops with Dried Cherries and Port

4.5

(67)

Image may contain Steak Food Plant Cutlery Spoon Dish and Meal
photo by Kana Okada

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 2 servings

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 or parsley

Preparation

  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.

TagsPortAlcoholBeveragesLamb ChopLambMeatDried CherryDried FruitFruitMainDinnerNut FreeGluten Free30 Minutes or LessSauteBon Appétit
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