Lamb Chops with Dried Cherries and Port

Ingredients for Lamb Chops with Dried Cherries and Port

• 2 teaspoons olive oil

• 4 4-to 140g loin lamb chops

• 40g chopped shallots

• 180ml ruby Port

• 120ml low-salt chicken broth

• 120ml dried tart cherries

• 45ml cherry jam

• 1 tablespoon balsamic vinegar

• 1/2 teaspoons ground cardamom

• Chopped fresh mint or parsley

How to make Lamb Chops with Dried Cherries and Port

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.