LAMB CHOPS WITH DRIED CHERRIES AND PORT

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Lamb Chops with Dried Cherries and Port image

Categories     Passover     Quick & Easy     High Fiber     Rosh Hashanah/Yom Kippur     Dinner     Lamb Chop     Port     Fall     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

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

Steps:

  • 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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