Lamb Rib Chops with Quick Cherry Pan Sauce

Ingredients for Lamb Rib Chops with Quick Cherry Pan Sauce

• 3 tablespoons plain flour

• 3/4 teaspoons coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 8 3/4- to 1-inch-thick lamb rib chops

• 1 tablespoon butter

• 1 matsked olivolja

• 1 medium red onion, halved, thinly sliced (about 475ml )

• 240ml unsweetened black cherry juice

• 240ml halved pitted fresh Bing cherries or other dark sweet cherries (about 200g whole unpitted cherries)

• 1/3 cup thinly sliced fresh basil, divided

• Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

Preheat oven to 121°C. Mix flour, 3/4 teaspoons coarse salt, and 1/2 teaspoons ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

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