Lamb Chops with Dried Cherries and Port

This is a recipe from Bon Appetit. I was trying to think of something to make, and what do you know, we have some lamb here. We also happen to have all the ingredients for this recipe! Lucky day.




*Except, when I had thawed the package clearly labeled "Lamb Steaks," it was most certainly NOT steaks of any kind, nor chops: just some random stew meat of some sort. So, although the sauce was excellent, and the meat had good flavor, it was very chewy (because stew meat needs to stew all day--there's a reason!). We will make this again with a proper cut of meat, and repost the picture. Served it with slightly steamed, salted asparagus.


Lamb Chops with Dried Cherries and Port
Prep: 30 minutes/Total: 30 minutes/2 servings


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 (I used strawberry)
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
chopped fresh mint or parsley

Heat oil in heavy 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; saute' 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.

Take 2:
This time, we had packages labeled "lamb chops" that were opened to miraculously reveal Lamb Chops! I thought we had dried cherries, but forgot that I had used them this Thanksgiving in my Classic Stuffing, so I substituted dried cranberries. Also, I was unaware that we have apparently run out of chicken broth, but I found a can of beef broth in the pantry. And lastly, I used part strawberry jam and part strawberry preserves...picture will be uploaded after the storm passes.