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Ingredients: 1 1/2 Cup(s) fresh pitted sour cherries 326/625 Ounce(s) sugar 8 rib lamb chops 87/2000 Ounce(s) salt 1/4 Teaspoon(s) pepper 1/8 Cup(s) vegetable oil 1 shallot; thinly sliced 1/2 Cup(s) beef broth 1/8 Cup(s) balsamic vinegar 1/8 Cup(s) butter 12 Teaspoon(s) mint leaves; finely chopped Directions: 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 saut 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 saut 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. Contributor: Gourmet July 2003 p 122
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