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Grilled Lamb Chops with Cherry Port Sauce

Oxmoor House
Prep time 3 mins
Cook time 16 mins
Yield 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
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
  • Cooking spray

Nutrition Information

  • calories 295
  • caloriesfromfat 0.0 %
  • fat 9.3 g
  • satfat 3.3 g
  • monofat 4.3 g
  • polyfat 1.6 g
  • protein 28.9 g
  • carbohydrate 11.2 g
  • fiber 0.9 g
  • cholesterol 91 mg
  • iron 2.1 mg
  • sodium 374 mg
  • calcium 28 mg

How to Make It

  1. Prepare grill.

  2. Sprinkle lamb evenly with 1/4 teaspoon salt and pepper; set aside.

  3. 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.

  4. 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.

  5. Serve with: Grilled Red Onion and Zucchini

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