Lamb with Cherry Glaze

Cook Time 45 minutes

Servings 4


2 medium potatoes
24 asparagus spears
1 ½ cups pitted frozen cherries
3 tbsp all purpose flour
½ tspn kosher salt
½ tspn black pepper
4 lamb rib chops
1 tbsp butter
1 tbsp olive oil
1 medium red onion, sliced thin
1/3 cup basil sliced thin
1 tbsp butter


Preheat the oven to 250.
Boil and mash potatoes. Set aside.
Steam asparagus. Set aside.
Heat cherries in the microwave for 1 minute. Separate the cherries into two bowls. Mash ½ of the cherries with the back of your fork until they are smashed and the juice is released. Set aside.
Mix flour, salt and pepper on a plate. Lightly coat lamb chops in the flour mixture.
Melt butter in a large skillet over medium-high heat. Add lamb chops and cook 3 minutes per side for medium rare (cook longer if desired). Transfer lamb chops to a baking sheet in the oven to keep warm.
Add onion to the same skillet and sauté for 4 minutes until beginning to brown. Add cherries and bring to a boil until the liquid is slightly reduced and the onion is soft. Stir in half of the basil and cook for one minute.
Place lamb chop on a plate, top with cherry glaze and sprinkle basil on top. Serve with ½ cup mashed potatoes with 1 tspn butter and 6 asparagus spears.


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