Lamb Chops with Cherry Balsamic Sauce and Mint |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb) |
1 tablespoon sugar |
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons vegetable oil |
1 cup thinly sliced shallot (4 oz) |
1/2 cup beef broth |
2 tablespoons balsamic vinegar |
2 tablespoons unsalted butter |
4 tablespoons finely chopped fresh mint |
Directions:
1. Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
2. Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
3. Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
4. Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.
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