Lamb Chops With Feta And Banyuls-Cherry Sauce
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
63
Spice
48
Sweetness
38
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Thyme (chopped fresh)1 cup
Vinegar (banyuls)2 tbsps
Brown Sugar3 tbsps
Butter2 cup
Crumbled Feta CheeseDirections:
1
Preheat oven to 400°F
2
Combine oil, garlic, and thyme in small bowl
3
Rub all over lamb; season with salt and pepper
4
Transfer to baking sheet
5
Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan
6
Bring to boil over medium-high heat, stirring until sugar dissolves
7
Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes
8
Stir in butter
9
Season sauce with salt and pepper
10
Bake lamb 10 minutes
11
Top with feta cheese; bake until cheese is melted, about 5 minutes longer
12
Divide lamb among plates
13
Top with sauce
14
Preheat oven to 400°F
15
Combine oil, garlic, and thyme in small bowl
16
Rub all over lamb; season with salt and pepper
17
Transfer to baking sheet
18
Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan
19
Bring to boil over medium-high heat, stirring until sugar dissolves
20
Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes
21
Stir in butter
22
Season sauce with salt and pepper
23
Bake lamb 10 minutes
24
Top with feta cheese; bake until cheese is melted, about 5 minutes longer
25
Divide lamb among plates
26
Top with sauce