Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House March 2010


Credit: Oxmoor House

Recipe Summary

3 mins
16 mins
19 mins
4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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

Nutrition Facts

295 calories; fat 9.3g; saturated fat 3.3g; mono fat 4.3g; poly fat 1.6g; protein 28.9g; carbohydrates 11.2g; fiber 0.9g; cholesterol 91mg; iron 2.1mg; sodium 374mg; calcium 28mg.