Lamb Rib Chops with Quick Cherry Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The combination of cherry juice and fresh cherries gives the sauce its depth. Ingredients:
3 tablespoons all purpose flour |
3/4 teaspoon coarse kosher salt |
1/2 teaspoon freshly ground black pepper |
8 3/4- to 1-inch-thick lamb rib chops |
1 tablespoon butter |
1 tablespoon olive oil |
1 medium red onion, halved, thinly sliced (about 2 cups) |
1 cup unsweetened black cherry juice |
1 cup halved pitted fresh bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries) |
1/3 cup thinly sliced fresh basil, divided |
Directions:
1. Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
2. Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
3. Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.
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