Lamb Chops With Dried Cherries And Port Recipes

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

GRILLED LAMB RIB CHOPS WITH A FRESH CHERRY PORT SAUCE

Steps:

• Lay out your lamb chops and trim any excess fat. Then mix together all the herbs, garlic, salt, and olive oil. Rub them over the lamb. Let the lamb marinate in the refrigerator for at least 8 hours, up to 1 day.
• Take the lamb out about 30 minutes before you are going cook it. Preheat the grill to high. Grill the lamb on high with the cover open about 4 minutes per side for medium rare. Check the lamb with your meat thermometer. Medium rare is 120-125F. Medium is 130-135. Let the lamb rest for 5 minutes.
• After you take the lamb out of the refrigerator, being making the sauce. Heat 1/2 tbsp of the butter in a medium saucepan over medium heat. Once it melts and foams up, add the shallots, garlic, thyme sprigs, and a pinch or two of kosher salt. Saute for 2 minutes, or until the shallots are soft.
• Add the port, stock, and vinegar. Bring to a boil over high heat. Keep the sauce at a rolling boil for 5-6 minutes, until the liquid is reduced by half. Strain out the solids and return the sauce to the pan. You can stop here until the lamb is cooked.
• Bring the sauce back to a boil. Add the cherries and boil 1 minute. Take the sauce off the heat and let cool a few moments. Cut up the remaining 2 tablespoons of butter into 8 pieces. Add each piece, one at a time, and swirl it around until it melts. Once all the butter has been added, stir in the thyme leaves and serve with the lamb.

BABY LAMB CHOPS WITH MADEIRA SAUCE

Steps:

• Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
• Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.

LAMB CHOPS IN CHERRY AND PORT SAUCE

Steps:

• Season the lamb chops with salt and pepper.
• Heat the oil in a pan.
• Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
• Set the lamb aside and drain the drippings from the pan.
• Add the shallots and saute for 1 minute.
• Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
• Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
• Season with salt and pepper.
• Pour the sauce over the lamb and garnish with the chopped mint.

LAMB CHOPS WITH DRIED CHERRIES AND PORT

Steps:

• 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.