Lamb Chops with Cherry Mint Sauce

1. 1

   Rinse lamb chops under cold running water and pat dry with paper towels.

2. 2

   Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic.

3. 3

   Let marinate overnight in the refrigerator.

4. 4

   Preheat your grill.

5. 5

   Remove the lamb chops from the plastic bag and season with salt and pepper.

6. 6

   Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks.

7. 7

   Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.

8. 8

   Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired.

9. 9

   Garnish each plate with a sprig of mint.

10. 10

    2 cups dried cherries

11. 11

    4 cups cabernet

12. 12

    2 cups mint stems

13. 13

    1 cup mint leaves, chopped

14. 14

    1/4 cup sugar

15. 15

    3/4 cup water

16. 16

    1/8 cup cornstarch

17. 17

    Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems.

18. 18

    Whisk in chopped mint and sugar.

19. 19

    In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce.

20. 20

    Cook the sauce until it coats the back of a wooden spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.