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Pan Seared Lamb Chops with Cherry Compote and Reduction

Lamb Chops Nestled in Caramelized Onion Cherry Compote with a Cherry Reduction
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Prep Time:15 minutes
Cook Time:45 minutes
Course: Main Course
Cuisine: American, French
Keyword: Cherry Caramelized Onion Compote, Cherry Compote, Cherry Reduction, Pan Seared Lamb Chops
Servings: 2

Ingredients

Caramelized Onion & Cherry Compote

  • 3 Tbsp Butter
  • 1 Cup Frozen Dark Sweet Cherries - cut into quarters
  • 1 Medium Onion, thinly sliced
  • 1/2 tsp Salt
  • 1 Tbsp Dark Brown Sugar
  • 1 tsp Balsamic Vinegar Use high quality, thick, sweet variety
  • 1/4 Cup Dark Cherry Juice

Lamb Chops

  • 1 Tbsp Tallow Can substitute with other high-heat cooking oil
  • 4-6 1" Thick Lamb Chops
  • Salt
  • Pepper

Cherry Reduction

  • 2 Tbsp Butter
  • 1 Cup Dark Cherry Juice
  • 1/8 tsp Cinnamon
  • Pinch Allspice
  • 1/2 tsp Balsamic
  • 1/4-1/2 tsp Salt

Instructions

Caramelized Onion Cherry Compote

  • Melt the butter in a medium pan.
  • Cut the onion in half. Thinly slice each half. Add to the melted butter.
  • Sauté until Onions are tender and translucent, about 5-6 minutes.
  • Once Onions are translucent, sprinkle with the Brown Sugar. Stir to coat the Onions. Cook, stirring frequently, until light brown and caramelized, about 5 more minutes.
  • Add the quartered Cherries. Stir and cook for about 5 minutes until the moisture from the Cherries evaporates.
  • Add the Cherry Juice and Balsamic Vinegar. Stir and reduce for about 5 minutes, until thickened.
  • Remove from heat and set aside.

Lamb Chops

  • Season chops generously with Salt and a bit of fresh ground pepper
  • In a cast iron skillet, melt the Tallow and heat the pan until quite hot.
  • Add the Lamb Chops. Cook for about 5 minutes, creating a good sear. Flip, then cook for about another 3-4 minutes, depending on thickness of the Chops.
  • Remove to plate. Cover with foil and let rest while creating the reduction.

Cherry Reduction Sauce

  • In the same pan that was used to cook the Lamb Chops, melt 2 Tbsp Butter.
  • Add the Cherry Juice to the pan. Stir and scrape bits of Lamb off the bottom of pan.
  • Add the Cinnamon, Allspice, and Balsamic.
  • Continue to stir and cook over medium high heat for about 15 minutes, or until the liquid has reduced to about half and thickened a bit. **Take care not to over-do it, as the entire mixture can over-cook and turn to a caramelized-sticky-chewy mess.**
  • Just before your reduction is done, at about the 10 minute mark, re-heat your compote.

Serving

  • Spoon a generous portion of the compote on each plate.
  • Nestle the seared Lamb Chops (2-3 per plate) over the Compote.
  • Drizzle Cherry Reduction Sauce over the Lamb Chops.
  • Serve and Enjoy!