Dried cherries are simmered in Banyuls vinegar and brown sugar, creating a sweet-sour sauce.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
8 4-ounce lamb loin chops
1 cup dried tart cherries (about 6 ounces)
1 cup Banyuls vinegar
1/2 cup low-salt chicken broth
2 tablespoons brown sugar
3 tablespoons butter
2/3 cup crumbled feta cheese
Preparation
Step 1
Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet.
Step 2
Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes. Stir in butter. Season sauce with salt and pepper.
Step 3
Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.
