LAMB LOIN CHOPS WITH MADEIRA AND CHERRIES
3 tablespoons fresh lemon juice
2 tablespoons olive oil, divided
2 1/2 teaspoons dried tarragon, divided
1 clove minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
4 lamb loin chops, cut 1 1/4 inches thick, trimmed (about 1 pound)
2/3 cup Madeira wine or red grape juice
2/3 cup dried cherries, finely chopped
1 cup fat-free chicken broth
2 tablespoons lemon zest (yellow part only), plus extra for garnish
2 tablespoons butter, halved
In a small bowl, whisk together lemon juice, 1 tablespoon oil, 1 1/2 teaspoons tarragon, garlic, salt and pepper. Place chops in resealable plastic bag and pour in marinade; turn to coat. Remove chops and discard marinade. Pat chops dry with paper towels.
In a large nonstick skillet with cover, heat remaining oil on medium-high. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook 2 to 6 minutes, turning twice or until desired doneness. Remove from pan, cover and let stand for 10 minutes; pour off liquid from skillet. Add Madeira and cherries to skillet; stir and cook 3 to 4 minutes, removing browned bits from skillet, until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon tarragon and lemon zest; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny. Serve sauce on plates and top each plate with a chop. Garnish with grated lemon zest. |