ingredients magazine
lamb lollipops and tart cherry sauce recipe
next page
ingredients lamb lollipops and tart cherry sauce recipe

4 lamb lollipops or chops
2 cloves garlic
1 Tablespoon fresh rosemary
Salt and pepper
Olive oil

Crush garlic cloves and rough chop small. Strip herb from stalk of rosemary and soak in 2 or 3 Tablespoons of oil. Season lamb chops or lollipop cuts with salt and pepper. Let rest, on counter top, for 15 minutes.

Heat a cast iron skillet on medium high, lightly coated with oil. Sear lamb on both sides, and cook on one side for 5 minutes. Check temperature, rare at 145 degrees.

Tart Cherry Sauce

1 shallot
1 clove garlic
1 cup red wine
1/4 cup Balsamic vinegar
1/4 cup honey
1/2 cup cherries
1 cup chicken stock
2 Tablespoons cornstarch

Mince shallots and garlic. Fine chop dried cherries. In a small sauce pan, cook onions and garlic in olive oil until soft. Add wine (replace with a half cup stock and a quarter cup of balsamic vinegar if you are not using alcohol) and increase heat to high. Add dried cherries. Reduce liquid by half. Add Balsamic vinegar and honey, reduce by half. Add chicken stock and thicken with cornstarch slurry.
spinach artichoke dip for two
spinach artichoke dip
ingredients for spinach artichoke dip
tart cherry sauce
next page
ingredients magazine