Ingredients
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8 (4-ounce) Lamb
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1⁄2 teaspoon Salt
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1⁄2 teaspoon freshly ground Black Pepper
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2⁄3 cup tawny Port Wine
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1 teaspoon Cornstarch
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1 teaspoon Water
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3⁄4 cup frozen pitted dark sweet Cherries
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1 teaspoon minced fresh Thyme
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Cooking spray
Directions
We used port, a sweet fortified wine, to create a vibrant sauce for the lamb. The unique flavor of port is hard to match, but if you need a substitute, use a fruity red wine or 2⁄3 cup pomegranate-cherry juice and 1⁄2 teaspoon sugar.
Steps
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1
Done
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Prepare grill. |
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2
Done
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Sprinkle lamb evenly with 1⁄4 teaspoon salt and pepper; set aside. |
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3
Done
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Bring port to a boil in a medium skillet over high heat. Boil, uncovered, 2 to 3 minutes or until reduced to 1⁄3 cup. Reduce heat to medium. Combine cornstarch and water in a separate bowl, stirring until smooth. Add cornstarch mixture and cherries to pan. Simmer 1 minute or until sauce is slightly thick. Remove from heat; stir in thyme and remaining 1⁄4 teaspoon salt. |
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4
Done
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Coat lamb with cooking spray; place on grill rack. Grill 5 minutes on each side or until desired degree of doneness. Serve cherry sauce over lamb. |
