Skip to main content
Recipes
June 2008

Lamb Rib Chops with Quick Cherry Pan Sauce

By Lori LongbothamPhotography by Lisa Hubbard
Image may contain Food Dish Meal and Plant

Recipe information

  • Yield

    4 Servings

Ingredients

3

tablespoons all purpose flour

3

/4 teaspoon coarse kosher salt

1

/2 teaspoon freshly ground black pepper

8

3/4- to 1-inch-thick lamb rib chops

1

tablespoon butter

1

tablespoon olive oil

1

medium red onion, halved, thinly sliced (about 2 cups)

1

cup unsweetened black cherry juice

1

cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)

1

/3 cup thinly sliced fresh basil, divided

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

    Step 2

    Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

    Step 3

    Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve

Explore Bon AppétitLambMeatLamb ChopCherryStone FruitFruitSummerMainNut-FreeSearDinner