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.
Lamb Chops in Cherry and Port Sauce
- 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)
- Season the lamb chops with salt and pepper.
- Heat the oil in a pan.
- 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.
- Set the lamb aside and drain the drippings from the pan.
- Add the shallots and saute for 1 minute.
- Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
- Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
- Season with salt and pepper.
- Pour the sauce over the lamb and garnish with the chopped mint.
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 says
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.
That is a LAMB CHOP! It’s so huge!
I love meat with fruit flavors 🙂
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' says
geez, you can blog faster than i can keep up!!! everything looks so freakin good 🙂
Holy cow. I mean, holy sheep. That looks delicious.
I love lamb…I’m bookmarking this one!
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?
Wow that looks really really good. I love the photo – wow. 🙂
Oh that looks so good! When are you coming to our house to cook?? :-p
Big Boys Oven says
I am amazed with this lamb chop! awesomely delicious!
Laura @ Hungry and Frozen says
That looks like a delicious combination 🙂
Nina's Kitchen (Nina Timm) says
That is one fabulous meal, my friend. That lamb chop could not have asked for better treatment.
Christie @ fig & cherry says
My favourite meat coupled with my favourite fruit – yum, yum, yum!
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.
wow! Your photos are so beautiful and enticing.
These sound so delicious, Kevin. And what a beautiful picture!
JennDZ - The Leftover Queen says
Looks beautiful Kevin! I love the cherry port sauce – sounds wonderful and very creative~
So delicious Kevin! xx Gloria
That looks so delicious! I love to use port in sauces like that, it adds such nice flavor. Beautiful!
Mochachocolata Rita says
hi kev, gorgeous as always…u’d find me licking the bones at the corner
I think you either love lamb or hate it. I LOVE it! The sauce sounds delicious.
hello kevin! kudos to lamb. the sauce looks just lovely..will be sure to try it soon x
I wish I had a good butcher like that here! I have never made lamb before.
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.
Your dishes are so fancy and beautiful! It looks great!
You drive me nuts with this dish , lamb meat , for me , is the best meat.
That looks delicious! I wish it were easier to fresh get lamb chops here.
Kevin when you have time see my Blog I tag you to a simple meme, and talk about your lovely cook.
That so good, I am hungry now!
May I have an affair with you? Will you cook all my meals for me? 😛
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 says
that is a monster lamb chop. and the colors on the dish are beautiful. well done!
Jessy and her dog Winnie says
Wow that looks great, and sounds so fancy. lol
It sounds wonderful! Very pretty too!
We Are Never Full says
Those lamb chops look large and in charge! I want a bite.
amy @ http://www.weareneverfull.com
Gretchen Noelle says
I love port with so many things (arroz con leche, stews) and once again, this sounds great!
Proud Italian Cook says
Tart cherries and ruby port! A match made in heaven! And it looks awesome too!
I think sour cherries and port pair with meat, and particularly lamb, so well. A lovely dish you made, too.
Great looking lamb chops!
kevin, this looks great. Your images are always so fantastic…and with the food..I swear, your blog is incredible.
Looks very delicious Kevin!
ohmigod!!!! i like the sound of that sauce too, it looks and sounds unbelievable!
Mike of Mike's Table says
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!
Oh Kevin, I love your photos!
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!
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!
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.