LAMB LOIN CHOPS WITH CHERRY PORT SAUCE

Serves: 6

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LAMB LOIN CHOPS WITH CHERRY PORT SAUCE

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 6 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 tablespoon fresh thyme leaves, lightly crushed
• 1 tablespoon fresh rosemary leaves, lightly crushed
• Six 1 1/4-inch-thick lamb loin chops
• 3 shallots, minced
• 1 cup ruby Port
• 1 cup low-sodium beef or chicken broth
• 1/2 cup dried tart cherries
• 3 tablespoons cherry jam
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cardamom
• 3 tablespoons fresh mint, chopped
• Salt & freshly ground pepper

Instructions

1. Combine 3 tablespoons olive oil, garlic, thyme, and rosemary in a large resealable plastic bag. Add the lamb loin chops and marinate in the refrigerator for 30 minutes or up to an hour.
2. Preheat the oven to 400˚F. Season the lamb chops liberally with salt and pepper. Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan. Add the lamb chops and sear on both sides, about 3 minutes per side, or until golden and caramelized. Remove the lamb loin chops from the pan and place them on a baking sheet. Transfer the chops to the oven to roast for 10 minutes for medium rare, or until cooked to the desired doneness.
3. Place the pan you seared the chops in back on the stove and add the remaining 1 tablespoon of olive oil. Add the shallots and sauté for 1 minute. Add the port and deglaze the pan by scraping up any bits from the bottom of the pan. Add the broth, cherries, jam, brown sugar, balsamic vinegar, and cardamom. Bring the mixture to a boil and simmer until the sauce thickens about 8 minutes. Season the sauce with salt and pepper. To serve, pour the sauce over the lamb and garnish with the chopped mint.

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