Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.58 Kcal (1949 kJ) | ||
| Calories from fat | 215.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 37% | |
|---|---|---|---|
| Cholesterol | 59.58mg | 20% | |
| Sodium | 183.92mg | 8% | |
| Potassium | 248.2mg | 5% | |
| Total Carbs | 32.32g | 11% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 2.4mg | 14% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.4 Kcal (571 kJ) | ||
| Calories from fat | 63.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 37% | |
|---|---|---|---|
| Cholesterol | 17.45mg | 20% | |
| Sodium | 53.88mg | 8% | |
| Potassium | 72.71mg | 5% | |
| Total Carbs | 9.47g | 11% | |
| Sugars | 2.4g | 33% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 3.96g | 27% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.7mg | 14% | |
| Calcium | 9.5mg | 3% | |
* 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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