Lamb Chops with Cherry Port Sauce

Lamb Chops with Cherry Port Sauce
Recipe Date:
August 28, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 tsps Extra Virgin Olive Oil
  • 4 ozs lamb chops approximately 4
  • 1/3 cup chopped shallots
  • 3/4 cup Port
  • 1/2 cup low-salt chicken broth
  • 1 cup cherries, fresh or frozen
  • 3 tbsps cherry jam
  • 2 tbsps balsamic vinegar
  • 1/2 tsp ground cardamom
  • fresh mint and basil, chopped

Heat oil in heavy non-stick 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. Add salt and pepper to taste. Spoon
sauce over lamb. Sprinkle with mint and basil. 

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