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Lamb Chops in Cherry and Port Sauce

Lamb Chops in Cherry and Port Sauce

I have been enjoying lamb a lot recently. The other day I came across this recipe for lamb chops in a dried cherry and port sauce that sounded so good that I just had to try it. I really liked the sound of the cherry sauce and mint with lamb. I picked up some lamb chops from a local butcher and they were well over an inch thick and they had a nice sized layer of fat around them. I was a bit worried that they would not cook up too well but it worked out for the best. The thickness meant that I was able to get a really nice sear and caramelization on the top and bottom of the lamb but it was still perfectly medium rare in the middle. I left the layer of fat on the lamb chops for cooking and it helped keep them perfectly moist and tender. These lamb chops were easily the most perfectly cooked lamb chops that I have ever had. I will have to remember to ask for thickly cut lamb chops from now on. The sauce came together quickly and was very tasty! The cherry and port flavours went really well with the strong flavour of the lamb. My only complaint would be that lamb chops in general are too small and they disappeared too quickly.

Ingredients:
2 teaspoons olive oil
4 lamb chops
salt and pepper to taste
3 shallots (chopped)
1/2 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper to taste
1 tablespoon mint (chopped)

Directions:
1. Season the lamb chops with salt and pepper.
2. Heat the oil in a pan.
3. Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
4. Set the lamb aside and drain the drippings from the pan.
5. Add the shallots and saute for 1 minute.
6. Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
7. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
8. Season with salt and pepper.
9. Pour the sauce over the lamb and garnish with the chopped mint.

Similar Recipes:
Lamb Chops with Pomegranate and Red Wine Sauce
Grilled Lamb Chops in Red Currant and Rosemary Sauce
Pork Chops in Balsamic Fig Sauce

48 comments:

Georgia said...

Oh my goodness, I haven't had lambchops in forever and you make me want to run to the store right NOW! Yum!

Peter M said...

Kevin, all these lamb dishes are driving me nuts but I'm holding out til Greek Easter.

The lamb looks sumptuous and the cherry sauce sounds like an awesome pairing.

Manggy said...

That is a LAMB CHOP! It's so huge!

I love meat with fruit flavors :)

Ferdzy said...

I saw that recipe too, and yeah, I was drooling. Too bad I don't do Port. Looks like you did it proud.

javagirlkt's cookin' said...

geez, you can blog faster than i can keep up!!! everything looks so freakin good :)

Vicki said...

Holy cow. I mean, holy sheep. That looks delicious.

Lori said...

I love lamb...I'm bookmarking this one!

AnticiPlate said...

I saw this on epicurious.com and was wondering if it was good. Some of the comments said it was too sweet. Did you think so?

Katie said...

Wow that looks really really good. I love the photo - wow. :)

HoneyB said...

Oh that looks so good! When are you coming to our house to cook?? :-p

Big Boys Oven said...

I am amazed with this lamb chop! awesomely delicious!

Laura @ Hungry and Frozen said...

That looks like a delicious combination :)

Nina's Kitchen (Nina Timm) said...

That is one fabulous meal, my friend. That lamb chop could not have asked for better treatment.

Christie @ fig & cherry said...

My favourite meat coupled with my favourite fruit - yum, yum, yum!

Helen said...

I love lamb chops and they sound totally delcicious, I love the idea of that sauce, I might have to try it. I always snip the fat at 2cm ish intervals all the way around so that the meat doesn't curl up.

Pam said...

wow! Your photos are so beautiful and enticing.

Elly said...

These sound so delicious, Kevin. And what a beautiful picture!

JennDZ - The Leftover Queen said...

Looks beautiful Kevin! I love the cherry port sauce - sounds wonderful and very creative~

Gloria said...

So delicious Kevin! xx Gloria

LyB said...

That looks so delicious! I love to use port in sauces like that, it adds such nice flavor. Beautiful!

Mochachocolata Rita said...

hi kev, gorgeous as always...u'd find me licking the bones at the corner

RecipeGirl said...

I think you either love lamb or hate it. I LOVE it! The sauce sounds delicious.

diva said...

hello kevin! kudos to lamb. the sauce looks just lovely..will be sure to try it soon x

Deborah said...

I wish I had a good butcher like that here! I have never made lamb before.

Zach said...

Kevin! This looks delicious! I'm so glad we could help you with the idea. It IS a very tasty dish, and we'll definitely be making it again.

cakewardrobe said...

Your dishes are so fancy and beautiful! It looks great!

Sylvia said...

You drive me nuts with this dish , lamb meat , for me , is the best meat.

dp said...

That looks delicious! I wish it were easier to fresh get lamb chops here.

Gloria said...

Kevin when you have time see my Blog I tag you to a simple meme, and talk about your lovely cook.
xxxGloria,

Maya said...

Kevin:

That so good, I am hungry now!

Michelle said...

May I have an affair with you? Will you cook all my meals for me? :-P

giz said...

I don't know where you got the lamb from - I never see chops that size. I love the cherry and port combination - tart and rich together. Port and blue cheese is my very favourite snack so this recipe with port is for sure a must try.

michelle @ TNS said...

that is a monster lamb chop. and the colors on the dish are beautiful. well done!

Jessy and her dog Winnie said...

Wow that looks great, and sounds so fancy. lol

Steph said...

It sounds wonderful! Very pretty too!

We Are Never Full said...

Those lamb chops look large and in charge! I want a bite.

amy @ http://www.weareneverfull.com

Gretchen Noelle said...

I love port with so many things (arroz con leche, stews) and once again, this sounds great!

Proud Italian Cook said...

Tart cherries and ruby port! A match made in heaven! And it looks awesome too!

Christine said...

I think sour cherries and port pair with meat, and particularly lamb, so well. A lovely dish you made, too.

Pixie said...

Great looking lamb chops!

marye said...

kevin, this looks great. Your images are always so fantastic...and with the food..I swear, your blog is incredible.

Rosie said...

Looks very delicious Kevin!

aria said...

ohmigod!!!! i like the sound of that sauce too, it looks and sounds unbelievable!

mmmmmmmmmmmmmmm

Mike of Mike's Table said...

I've also been all about lamb lately (seems my easter-pertinent posts are a little late, lol) and this is a sauce I absolutely have to try. The results look fantastic--very nice work!

Marija said...

Oh Kevin, I love your photos!

Jamie said...

Kevin, how did I miss this post? I love lamb and cook it often and I adore meat with fruit sauce! This looks and sounds amazing!

Seth said...

The sauce was amazing! I did make some modifications: water instead of broth (bec I didn't have any, used frozen cherries instead of dried (bec I had them at hand) and I used half the listed cardamom (only used 1/4 tsp). I use cardamom in my morning oatmeal and know that if I use more than a small dash, my breakfast will taste like soap. I was worried my dinner my taste like soap if I used the full 1/2 tsp.
In any case, I really admire your blog and your passion for food!

Bee said...

I tried this last night with dried cranberries instead and omitted the cherry jam. Boy the flavors blend in perfectly with lamb. Thanks for the great recipe!

Btw I couldn't pin this. Was able to do so on other website.

Thanks again!

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