LAMB RIB CHOPS WITH QUICK CHERRY PAN SAUCE

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Lamb Rib Chops with Quick Cherry Pan Sauce image

Provided by Lori Longbotham

Categories     Lamb     Valentine's Day     Father's Day     Dinner     Cherry     Summer     Birthday     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

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
Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

Steps:

  • 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).
  • 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.
  • Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

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