Feb 19, 2004

Lamb chops with balsamic cherry mint sauce

2 lamb chops with excess fat removed
salt, pepper
2 tbsp olive oil
1 chopped shallot
3/4 cup thawed frozen cherries (pitted) coated with 1 tsp sugar to juice
2 tsp balsamic vinegar
3/4 cup beef stock
1 tbsp butter
one large handful fresh chopped mint

-heat 1 tbsp of the oil in a large skillet, to medium high.
-saute chops 3 minutes each side for medium rare, and remove from pan.
-reduce heat to medium and add other tbsp of oil.
-cook shallot until light brown and then add cherries (with juice), vinegar and beef stock. let simmer 3-5 minutes until slightly reduced.
-add butter and 1/2 of the mint. stir until butter is melted.
-serve chops topped with sauce and the rest of the mint.

I made this last night and it was absolutely heavenly. I'm obsessed with food, I'm not afraid to admit it.

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