Lamb Chops with Cherry Balsamic Sauce and Mint

Lamb Chops with Cherry Balsamic Sauce and Mint
Photo by Rita Maas


  • 2 tablespoons balsamic vinegar
  • ½ cup beef broth
  • 2 tablespoons vegetable oil
  • 1 ½ cups fresh or frozen sour cherries
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 8 3/4-inch-thick rib lamb chops (2 lb total), trimmed of excess fat
  • + 4 more ingredients
    • 1 cup shallot
    • 2 tablespoons unsalted butter
    • 4 tablespoons fresh mint
    • ¼ teaspoon black pepper

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. 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 ...

View full recipe at Epicurious


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