Recipe information
Total Time
30 minutes
Yield
2 Servings
Ingredients
2
teaspoons olive oil
4
4-to 5-ounce loin lamb chops
1
/3 cup chopped shallots
3
/4 cup ruby Port
1
/2 cup low-salt chicken broth
1
/2 cup dried tart cherries
3
tablespoons cherry jam
1
tablespoon balsamic vinegar
1
/2 teaspoon ground cardamom
Chopped fresh mint or parsley
Need to make a substitution?
Preparation
Heat oil in heavy medium nonstick 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. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 671.03 % Calories from Fat 47.1 Fat (g) 35.08 Saturated Fat (g) 13.66 Cholesterol (mg) 132.22 Carbohydrates (g) 50.64 Dietary Fiber (g) 8.66 Total Sugars (g) 33.75 Net Carbs (g) 41.98 Protein (g) 35.45