Lamb Chops with Dried Cherries and Port |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 |
Directions:
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.
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