Lamb Chops with Feta and Banyuls-Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dried cherries are simmered in Banyuls vinegar and brown sugar, creating a sweet-sour sauce. Ingredients:
1/4 cup extra-virgin olive oil |
2 garlic cloves, minced |
1 tablespoon chopped fresh thyme |
8 4-ounce lamb loin chops |
1 cup dried tart cherries (about 6 ounces) |
1 cup banyuls vinegar |
1/2 cup low-salt chicken broth |
2 tablespoons brown sugar |
3 tablespoons butter |
2/3 cup crumbled feta cheese |
Directions:
1. Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet.
2. Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes. Stir in butter. Season sauce with salt and pepper.
3. Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.
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