Lamb Chops with Feta and Banyuls-Cherry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup extra-virgin olive oil
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh thyme
- 2/3 cup crumbled feta cheese
- 2 garlic cloves, minced
- Carbohydrate 12 g(4%)
- Cholesterol 178 mg(59%)
- Fat 76 g(116%)
- Fiber 1 g(4%)
- Protein 34 g(68%)
- Saturated Fat 32 g(161%)
- Sodium 344 mg(14%)
- Calories 875
Preparation Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet. Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes. Stir in butter. Season sauce with salt and pepper. Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.
Preparation Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet. Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes. Stir in butter. Season sauce with salt and pepper. Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.
