We used port, a sweet fortified wine, to create a vibrant sauce for the lamb. The unique flavor of port is hard to match, but if you need a substitute, use a fruity red wine or 2/3 cup pomegranate-cherry juice and 1/2 teaspoon sugar.
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
2/3 cup tawny port
1 teaspoon cornstarch
1 teaspoon water
3/4 cup frozen pitted dark sweet cherries
1 teaspoon minced fresh thyme
How to Make It
Sprinkle lamb evenly with 1/4 teaspoon salt and pepper; set aside.
Bring port to a boil in a medium skillet over high heat. Boil, uncovered, 2 to 3 minutes or until reduced to 1/3 cup. Reduce heat to medium. Combine cornstarch and water in a separate bowl, stirring until smooth. Add cornstarch mixture and cherries to pan. Simmer 1 minute or until sauce is slightly thick. Remove from heat; stir in thyme and remaining 1/4 teaspoon salt.
Coat lamb with cooking spray; place on grill rack. Grill 5 minutes on each side or until desired degree of doneness. Serve cherry sauce over lamb.
Serve with: Grilled Red Onion and Zucchini
Cooking Light Fresh Food Fast Weeknight Meals
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