Lamb Chops With Dried Cherries And Port
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Olive Oil1 cup
Shallot (chopped)1 cup
Dried Tart Cherries3 tbsps
Cherry Jam1 tbsp
Balsamic Vinegar1 tsp
Ground CardamomDirections:
1
Heat oil in heavy medium nonstick skillet over medium-high heat
2
Sprinkle lamb with salt and pepper
3
Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare
4
Transfer lamb to plate
5
Pour off drippings from skillet
6
Add shallots to same skillet; sauté 1 minute
7
Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes
8
Season with salt and pepper
9
Spoon sauce over lamb
10
Sprinkle with mint
11
Heat oil in heavy medium nonstick skillet over medium-high heat
12
Sprinkle lamb with salt and pepper
13
Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare
14
Transfer lamb to plate
15
Pour off drippings from skillet
16
Add shallots to same skillet; sauté 1 minute
17
Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes
18
Season with salt and pepper
19
Spoon sauce over lamb
20
Sprinkle with mint