Recipe of the Week 8-15-10

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Lamb Chops with Cherry Balsamic Mint Sauce

1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)
1 tablespoon sugar
8 (3/4-inch-thick) lamb chops (2 lb total), trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint

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.