Lamb Chops with Dried Cherries and Port Recipe

Lamb Chops with Dried Cherries and Port Recipe

  • 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
  1. 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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