Turkish Lamb Chops with Tart Cherry Gastrique
Lambs chops served with a tart, sweet and sour sauce.
Ingredients
1 cup honey
2 cups sugar
2 cups red wine vinegar
3 cups frozen DOLE Dark Sweet Cherries partially thawed
¼ cup sherry vinegar
salt and ground black pepper to taste
6 (4 oz. each) lamb loin chop
Directions
- Caramelize honey and sugar in a heavy bottom pot over medium heat. Reduce heat, add 2 cups cherries and red wine vinegar; simmer until reduce by half. Stir in sherry vinegar and season with salt and ground black pepper.
- Puree prepared gastrique in blender; return to pot and add remaining cherries. Keep warm until ready to serve.
- Season lamb chops with salt and ground black pepper. Grill to desired doneness and served with warm cherry gastrique.