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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 4 |
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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.
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