Lamb Shoulder Chops with Dried Cherries and Port

Recipe adapted for kosher cooking from Epicurious. Serves 2

Ingredients:

Directions:

  • 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s