Ingredients Jump to Instructions ↓

  1. 1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)

  2. 1 tablespoon sugar

  3. 8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 2 tablespoons vegetable oil

  7. 1 cup thinly sliced shallot (4 oz)

  8. 1/2 cup beef broth

  9. 2 tablespoons balsamic vinegar

  10. 2 tablespoons unsalted butter

  11. 4 tablespoons finely chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours. Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner. Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted. Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.


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