Tender lamb and mashed potatoes finished with a sweet and savory Cherry sauce yields a restaurant quality meal you won’t stop thinking about. The slightly gamey lamb is enhanced beautifully with garlic, butter, and thyme as well as the sauce while the creamy mashed potatoes add just the right amount of richness to the party.
- 4 bone-in lamb chops
- 4 medium potatoes
- 1 garlic clove, minced
- 3 tablespoons butter
- 2 tablespoons chopped fresh thyme
- Black pepper
- Olive oil
- 1-pint of Cherries
- ¼ cup cider vinegar
- Juice of half a lemon
- 1 ½ teaspoons granulated sugar
- Black pepper
- Peel the potatoes and quarter.
- Place into a large pot, fill with water and bring to a boil over high heat.
- Cook until fork tender.
- Meanwhile, rinse the lamb chops and pat dry.
- Combine the garlic, thyme and 1 tablespoon of butter in a bowl. Mash together.
- Evenly distribute this mixture among the chops and season both sides of each lamb chop with salt and black pepper.
- Add 2 tablespoons of olive oil to a large pan. Heat over medium-high.
- Add the chops and sear for 2-3 minutes per side (for medium-rare) or until desired doneness is achieved.
- Transfer to a serving platter and leave to rest.
- Check the potatoes, drain, add the remaining 2 tablespoons of butter, a generous pinch of salt and black pepper.
- Mash and add milk as needed for a creamy consistency. Set aside.
- Make the sauce by adding the Cherries, cider vinegar, lemon juice and sugar in a saucepan. Bring to a boil then reduce to a simmer.
- Let simmer for 5 minutes or until thickened. Season to taste with salt and black pepper.
- Plate the potatoes, place a lamb chop on top of each serving and finish with the sauce.
- Serve and Enjoy!