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.
Marinade, refrigerated, for 90 to 120 minutes.
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.
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.
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.
After turning the lamb, add one tablespoon of marinade to the top of each chop.
Plate with the stock reduction under the lamb, and cherry drizzled over the lamb.
Serve with mashed potatoes and vegetables.
Yield: 6 lamb chops
Preparation time: 2 hours
Cooking time: 10 minutes
Ready in: 2 hours
Author: Randall S. BeckerSource: Heck’s Kitchen
This recipe is a challenge to all restaurant chefs and sets the standard for lamb.