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.