Lamb Chops w/Cherry Port Sauce and Cardamom
- 2 teaspoons olive oil
- 4, 4 to 5 ounce loin lamb chops
- 1/3 cup chopped shallots
- 3/4 cup Port
- 1/2 cup low-salt chicken broth
- 1 cup fresh or frozen cherries
- 3 tablespoons cherry jam
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon ground cardamom
- Chopped fresh mint and basil
Heat oil in heavy non-stick 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. Add salt and pepper to taste. Spoon
sauce over lamb. Sprinkle with mint and basil. Serve dish over
gorgonzola mashed potatoes
