Directions:
- Prepare grill.
- Sprinkle lamb evenly with 1/4 teaspoon salt and pepper; set aside.
- Bring port to a boil in a medium skillet over high heat. Boil, uncovered, 2 to 3 minutes or until reduced to 1/3 cup. Reduce heat to medium. Combine cornstarch and water in a separate bowl, stirring until smooth. Add cornstarch mixture and cherries to pan. Simmer 1 minute or until sauce is slightly thick. Remove from heat; stir in thyme and remaining 1/4 teaspoon salt.
- Coat lamb with cooking spray; place on grill rack. Grill 5 minutes on each side or until desired degree of doneness. Serve cherry sauce over lamb.
- Serve with: Grilled Red Onion and Zucchini
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.43 Kcal (1044 kJ) | ||
| Calories from fat | 132.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 47.06mg | 16% | |
| Sodium | 312.53mg | 13% | |
| Potassium | 164.49mg | 3% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 9.37g | 19% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 199 Kcal (833 kJ) | ||
| Calories from fat | 105.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 23% | |
|---|---|---|---|
| Cholesterol | 37.55mg | 16% | |
| Sodium | 249.34mg | 13% | |
| Potassium | 131.23mg | 3% | |
| Total Carbs | 7.89g | 3% | |
| Sugars | 4.92g | 25% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 7.48g | 19% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 1mg | 7% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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