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🍽️ Marinated Lamb Chops with Cherry Sauce

660 kcal · 30 min · 4 servings

Ingredients

• 1 sprig oregano
• 1 clove garlic
• 1 small lemon
• 4 tbsp olive oil
• 1 tbsp liquid honey
• 1000 g lamb chops (8 lamb chops)
• 400 g sour cherries (frozen)
• 1 onion
• 10 g ginger (1 piece)
• 10 g yogurt butter (2 tsp)
• 10 g brown cane sugar (1 tsp)
• 100 ml broth (preferably meat broth)
• 100 ml red wine (or meat broth)
• salt
• pepper
• 0.5 tsp ground coriander
• 300 g small whole wheat baguette (1 small whole wheat baguette)

Instructions

1. 1. Wash the oregano and shake it dry.
2. 2. Pluck the oregano leaves from the stems.
3. 3. Press the garlic clove lightly with the flat side of a knife.
4. 4. Halve the lemon and squeeze out the juice.
5. 5. Whisk the lemon juice, oil, and honey together in a small bowl.
6. 6. Stir the oregano and garlic into the marinade.
7. 7. Remove the fat edge from the lamb chops.
8. 8. Rinse the chops briefly and remove any bone splinters.
9. 9. Pat the chops dry with a kitchen towel.
10. 10. Place the chops on a large plate.
11. 11. Brush the chops on both sides with the marinade.
12. 12. Let the chops marinate covered at room temperature for at least two hours.
13. 13. Thaw the cherries according to package instructions.
14. 14. Peel the onion and the ginger.
15. 15. Dice the onion and ginger finely.
16. 16. Melt the butter in a pot.
17. 17. Sauté the onion and ginger in the butter.
18. 18. Sprinkle the vegetables with sugar.
19. 19. Caramelize the vegetables briefly.
20. 20. Add about two-thirds of the cherries.
21. 21. Pour in the broth and the wine.
22. 22. Season with salt, pepper, and half of the coriander.
23. 23. Simmer the sauce uncovered over low heat for about ten minutes.
24. 24. Puree the sauce finely with a hand blender.
25. 25. Heat a grill pan or a heavy skillet.
26. 26. Let the marinade drain from the chops.
27. 27. Fry the chops over high heat for about four minutes on each side.
28. 28. Salt and pepper the chops.
29. 29. Mix the remaining cherries with the puree.
30. 30. Heat the cherry mixture.
31. 31. Season the sauce with salt, pepper, and the remaining coriander.
32. 32. Serve the sauce together with the chops.
33. 33. Serve with baguette.

Nutrition per serving

• kcal: 660
• Protein: 34 g · Fett/Fat: 31 g · Carbs: 56 g