Lamb Chops with Dried Cherries and Port

Lamb Chops with Dried Cherries and Port
Photo by Kana Okada


  • ½ cup dried tart cherries
  • 2 teaspoons olive oil
  • 4 4-to 5-ounce loin lamb chops
  • 3 tablespoons cherry jam
  • ½ cup low-salt chicken broth
  • 1/3 cup shallots
  • fresh mint or parsley
  • + 3 more ingredients
    • ½ teaspoon ground cardamom
    • ¾ cup ruby Port
    • 1 tablespoon balsamic vinegar

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 minut...

View full recipe at Epicurious


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