Lamb Rib Chops with quick cherry pan sauce paired with our TRV Dinsfunctional Red
- 3 tbsps all purpose flour
- 3/4 tsp coarse kosher salt
- 1/2 tsp freshly ground pepper
- 8 3/4" to 1" thick lamb rib chops
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium red onion, halved and thinly sliced
- 1 cup unsweetened black cherry juice
- 1 cup halved pitted fresh or frozen bing cherries or other dark sweet cherries
- 1 bunch of fresh chopped cilantro plus more for garnish
- 4 tbsps dry oregano
Preheat oven to 250 degrees. Mix flour, oregano, salt and pepper on large plate. Dredge chops in flour mix. Melt butter and oil in large skillet over medium high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for med-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce. Do not clean skillet.
Add onion to same skillet and saute' 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 chopped cilantro, cook 1 minute. Season sauce to taste with salt and pepper.
Place 2 chops on each plate. Spoon sauce over. Sprinkle with chopped cilantro and serve with a glass of TRV "Dinsfuntional" Red.
