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Lamb Rib Chops with Quick Cherry Pan Sauce

Name: Lamb Rib Chops with Quick Cherry Pan Sauce
Ingredients: 3 tablespoons all purpose flour; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 8 3/4- to 1-inch-thick lamb rib chops; 1 tablespoon butter; 1 tablespoon olive oil; 1 medium red onion, halved, thinly sliced (about 2 cups); 1 cup unsweetened black cherry juice; 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries); 1/3 cup thinly sliced fresh basil, divided; Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
2.
Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
3.
Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

Recipes sourced from Epicurious.com.

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