This was a delicious sauce. And so quick and easy. Not overly sweet, even though I used sweet cherries. The original recipe called for pan juices but we grilled the lamb chops instead and the sauce still had great flavor. I wouldn't change a thing except I'd give the dried tart cherries a try next time. Definitely a keeper, it was great with chicken the next day, too!
Lamb Chops with Dried Cherries and Port
6 lamb chops, sprinkled with salt and pepper and grilled
2 teaspoons olive oil
2 chopped shallots, fine dice
3/4 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries (I used sweet dried Bing cherries)
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper, to taste
chopped fresh parsley
Heat oil in heavy medium nonstick skillet over medium-high heat. Add shallots to skillet; sauté 1 -2 minutes to soften. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 10 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with parsley.
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2 teaspoons olive oil
2 chopped shallots, fine dice
3/4 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries (I used sweet dried Bing cherries)
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper, to taste
chopped fresh parsley
Heat oil in heavy medium nonstick skillet over medium-high heat. Add shallots to skillet; sauté 1 -2 minutes to soften. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 10 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with parsley.
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