LAMP AND TART CHERRIES ENJOY DAN:

        LAMB CHOPS WITH CHERRY MARSALA  SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

8 bone-in lamb chops, cut 3/4-inch thick

2 tablespoon olive oil, divided

1 tablespoon butter

Kosher salt and cracked black pepper

3 shallots, finely chopped

2 garlic cloves, minced

1 cup dried tart cherries

1 cup chicken broth

3/4-cup dry Marsala wine

2 tablespoons Balsamic vinegar

1 tablespoon fresh rosemary, chopped

 

DIRECTIONS:

 

1.  Place dried cherries in bowl of boiling water, cover and let rest 15 minutes, then drain and set aside.

2.  Rub lamp chops with 1 tablespoon oil and season with salt and pepper.

3.  Heat a skillet over medium-heat, add 1 tablespoon oil.

4.  Add chops and sauté for 3 minutes on each side for medium-rare.

5.  Transfer chops to a plate and tent with foil.

6.  Melt butter in the skillet over medium-heat and sauté the shallots for about 3-4 minutes.

7.  Add garlic and rosemary, cook stirring for 1 minute.

8.  Add broth, Marsala, Balsamic vinegar and cherries, scrape up any browned bits.

9.  Cook for 2-3 minutes, until sauce is thickened.

10.              Divide lamb chops between 4 plates.

11.              Spoon sauce and cherries over and around chops.

 

     ENJOY DAN:                                BON-APPETITE!!