Lamb Chops with Dried Cherries and Port
(recipe and picture: courtesy of Ken K.)
Ingredients:
2 teaspoons olive oil
4 4-to 5-ounce loin lamb chops
1/3 cup chopped shallots
3/4 cup ruby Port
1/2 cup low-salt chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
Chopped fresh mint or parsley
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 and sprinkle with mint. Makes 2 servings.
Wine pairing suggestion:
This rich comforting dish (especially on long winter nights) deserves some rich and fruity wine. I picked Artezin, wine made by Hess Collection Winery in California. The name suggests that this wine is an art of Zinfandel. Yes, it definitely is.
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