COOKING TIME: 50 min
DIFFICULTY LEVEL: 2
12 lamb chops (150 gr / chop)
Salt, to taste
Black pepper, freshly ground, to taste
2 tbsp olive oil
9 shallots, finely chopped
1,5 cup Port wine
1,5 cup chicken stock
1,5 cup dried cherries
9 tbsp cherry jam
3 tbsp pomegranate balsamic cream Kalamata Papadimitriou
1 tsp cardamom
Sage leaves for the garnish
Season the chops with salt and pepper.
Heat the olive oil in a large frying pan.
Put the lamb chops in the frying pan in batches and cook each side for 5 minutes until the chops turn golden brown and are done to your liking.
Leave the chops aside and strain the frying pan.
Add the onions in the pan and sauté for 1 minute.
Add the Port wine, the chicken stock, the cherries, the cherry jam, the pomegranate balsamic cream and the cardamom; bring to the boil, then lower the heat and simmer for 5-6 minutes, until the mixture is reduced and the sauce has thickened.
Season with salt and pepper and pour the sauce over the lamb chops.
Garnish with sage leaves and serve.