Lamb Chops in Cherry and Port Sauce

I have been enjoying lamb a lot recently. The other day I came across this recipe for lamb chops in a dried cherry and port sauce that sounded so good that I just had to try it. I really liked the sound of the cherry sauce and mint with lamb. I picked up some lamb chops from a local butcher and they were well over an inch thick and they had a nice sized layer of fat around them. I was a bit worried that they would not cook up too well but it worked out for the best. The thickness meant that I was able to get a really nice sear and caramelization on the top and bottom of the lamb but it was still perfectly medium rare in the middle. I left the layer of fat on the lamb chops for cooking and it helped keep them perfectly moist and tender. These lamb chops were easily the most perfectly cooked lamb chops that I have ever had. I will have to remember to ask for thickly cut lamb chops from now on. The sauce came together quickly and was very tasty! The cherry and port flavours went really well with the strong flavour of the lamb. My only complaint would be that lamb chops in general are too small and they disappeared too quickly.

Ingredients:
2 teaspoons olive oil
4 lamb chops
salt and pepper to taste
3 shallots (chopped)
1/2 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper to taste
1 tablespoon mint (chopped)

Directions:
1. Season the lamb chops with salt and pepper.
2. Heat the oil in a pan.
3. Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
4. Set the lamb aside and drain the drippings from the pan.
5. Add the shallots and saute for 1 minute.
6. Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
7. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
8. Season with salt and pepper.
9. Pour the sauce over the lamb and garnish with the chopped mint.

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Pork Chops in Balsamic Fig Sauce