Lamb Chops With Rhubarb-cherry Sauce

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup dried cherries
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil, plus
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 8 -10 ounces rhubarb, approx 2 cups (1/2 inch pieces)
• 3 tablespoons sugar
• 1 pinch nutmeg
• coarse salt
• fresh ground black pepper
• 4 lamb loin chops, 1/2 inch thick and 6 to 8 oz each

Recipe

• 1 in a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
• 2 in a small saucepan, heat 1 tsp oil over med low heat. add onion; cook until softened, stirring occasionally.
• 3 to the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. reduce heat; simmer until rhubarb has softened (5 to 8 minutes) stir in seasonings. remove from heat; keep warm.
• 4 generously season both sides of lamb chops with salt and pepper. in a large skillet heat remaining oil over med high heat. cook lamb until browned and cooked through (3 to 4 minutes per side).
• 5 top with warm sauce.