Lamb Loin Chops with Madeira and Cherries
Recipe courtesy of the American Lamb Board.
4 American Lamb loin chops, cut 1 1/4-inches thick, trimmed
3 tablespoons fresh lemon juice
2 tablespoons olive oil - divided use
2 1/2 teaspoons dried tarragon leaves, crushed - divided use
1 clove garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup Madeira sweet wine or fat-free chicken broth
1/3 cup dried tart cherries, finely chopped
1/2 cup fat free chicken broth
2 tablespoons grated lemon peel (additional peel for garnish)
1 tablespoon butter, cut in half
- In small bowl, whisk together lemon juice, 1 tablespoon oil, 1 1/2 teaspoons tarragon, garlic, salt and pepper.
- Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hours to marinate.
- Remove chops from marinade and discard marinade. Pat chops dry with paper towels.
- In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat. Brown chops for 2 minutes on each side.
- Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover
- and let stand for 10 minutes.
- Pour off liquid from pan. Add Madera and cherries; cook 3 to 4 minutes until liquid is almost absorbed. Stir in broth, remaining
- 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny.
- Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 571; Total Fat: 41g; Cholesterol: 120mg; Total Carbs: 9g; Protein: 30g; Sodium: 1111mg.
Recipe and photograph courtesy of the American Lamb Board.