Grilled Lamb Chops with Cherry Port 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.

Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.9g
  • Carbohydrate: 11.2g
  • Fiber: 0.9g
  • Cholesterol: 91mg
  • Iron: 2.1mg
  • Sodium: 374mg
  • Calcium: 28mg

Ingredients

  • 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

Preparation

  1. 1. Prepare grill.
  2. 2. Sprinkle lamb evenly with 1/4 teaspoon salt and pepper; set aside.
  3. 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. 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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