Mix all marinate ingredients. Place half the marinade on the bottom of a glass container. Layer the lamb chops on the marinade. Cover the lamb with the remaining marinade.
2
Marinade, refrigerated, for 90 to 120 minutes.
3
Place cherries in just enough water to cover. Simmer covered on medium heat until the skins break. Reduce heat to low and uncover. Simmer until reduced to about ½ cup. Strain and return to a simmer until reduced to ¼ cup. Keep warm.
4
Bring stock to a simmer and reduce to ¼ cup, while the lamb is marinating. Both cherry and lamb reductions are used in the plating.
5
Preheat a grill to 600°F. If on ceramics, reduce heat to low and place the lamb, reserving marinade, on the grill, 5 minutes per side for medium rare.
6
After turning the lamb, add one tablespoon of marinade to the top of each chop.
7
Plate with the stock reduction under the lamb, and cherry drizzled over the lamb.
8
Serve with mashed potatoes and vegetables.
Servings: 2
Yield: 6 lamb chops
Preparation time: 2 hours
Cooking time: 10 minutes
Ready in: 2 hours
Recipe Source
Author: Randall S. BeckerSource: Heck’s Kitchen
This recipe is a challenge to all restaurant chefs and sets the standard for lamb.
