Lamb Shoulder Chops with Dried Cherries and Port

Recipe adapted for kosher cooking from Epicurious. Serves 2



  • In a heavy medium nonstick skillet over a medium-high heat, heat the oil. Add the lamb chops to the skillet, and cook to desired doneness–around 12 minutes for medium-rare (make sure to turn often). Then, transfer the lamb to a plate and pour off drippings from the skillet.
  • Add the shallots to the same skillet, and sauté for 1 minute. Add the Port, broth, cherries, jam, vinegar, and cardamom, and boil until cherries plump up and the liquid is syrupy, about 6 minutes. Season to taste, then spoon the sauce over  the lamb. Sprinkle with mint and serve.

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