Servings: 2
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 2 Hrs.

+ 4 American Lamb loin chops, cut 1 1/4 in. thick, trimmed
+ 3 Tbsp. fresh lemon juice
+ 2 Tbsp. olive oil, divided
+ 2 1/2 tsp. dried tarragon leaves, crushed, divided
+ 1 clove garlic, finely chopped
+ 3/4 tsp. salt
+ 1/2 tsp. pepper
+ 1/3 c. Madeira sweet wine or fat-free chicken broth
+ 1/3 c. dried tart cherries, finely chopped
+ 1/2 c. fat free chicken broth
+ 2 Tbsp. grated lemon peel (additional peel for garnish)
+ 1 Tbsp. butter, cut in half

1. In small bowl, whisk together lemon juice, 1 Tbsp. oil, 1-1/2 tsp. tarragon, garlic, salt and pepper.
2. Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hrs. to marinate.
3. Remove chops from marinade and discard marinade. Pat chops dry with paper towels.
4. In large nonstick skillet with cover, heat remaining 1 Tbsp. oil over medium-high heat. Brown chops for 2 min. on each side. Cover and reduce heat to low. Cook for 12 to 15 min., turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 min.
5. Pour off liquid from pan. Add Madera and cherries; cook 3 to 4 min. until liquid is almost absorbed. Stir in broth, remaining 1 tsp. of tarragon and lemon peel; cook additional 2 min. Mix in butter and stir until sauce looks shiny.
6. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.

* Recipe and image provided by the American Lamb Board

Merlot, Cabernet Sauvignon & Sangiovese, Zinfandel

Calories: 571;   Total Fat: 41g;   Cholesterol: 120mg;   Total Carbs: 9g;   Protein: 30g;   Sodium: 1111mg;