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Lamb rib chops are coated with a thyme, rosemary, and garlic marinade then grilled to medium rare and topped with a cherry port sauce in this elegant summer dinner.
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Grilled Lamb Rib Chops with a Fresh Cherry Port Sauce

Lamb rib chops are coated with a thyme, rosemary, and garlic marinade then grilled to medium rare and topped with a cherry port sauce in this elegant summer dinner.
Course Main Course
Cuisine French
Prep Time 8 hours
Cook Time 8 minutes
Total Time 8 hours 8 minutes
Servings 2 servings
Calories 625kcal
Author Just a Little Bit of Bacon

Ingredients

Marinated Lamb Chops

  • 8 lamb rib chops, or loin chops
  • 2 tbsp fresh chopped thyme
  • 1 tbsp fresh chopped sage
  • 1 tbsp fresh chopped rosemary
  • 1 tbsp fresh chopped basil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 2 tbsp olive oil

Cherry Port Sauce

  • 2 1/2 tbsp unsalted butter, divided
  • 2 shallots, thinly sliced
  • 2 cloves garlic, smashed
  • 4 sprigs fresh thyme, plus 1 tbsp of thyme leaves
  • pinch kosher salt
  • 1/2 cup ruby port
  • 1/2 cup chicken stock
  • 2 tbsp balsamic vinegar
  • 10 fresh cherries, pitted and sliced in half

Instructions

Marinated Lamb Chops

  • Lay out your lamb chops and trim any excess fat. Then mix together all the herbs, garlic, salt, and olive oil. Rub them over the lamb. Let the lamb marinate in the refrigerator for at least 8 hours, up to 1 day.
  • Take the lamb out about 30 minutes before you are going cook it. Preheat the grill to high. Grill the lamb on high with the cover open about 4 minutes per side for medium rare. Check the lamb with your meat thermometer. Medium rare is 120-125F. Medium is 130-135. Let the lamb rest for 5 minutes.

Cherry Port Sauce

  • After you take the lamb out of the refrigerator, being making the sauce. Heat 1/2 tbsp of the butter in a medium saucepan over medium heat. Once it melts and foams up, add the shallots, garlic, thyme sprigs, and a pinch or two of kosher salt. Saute for 2 minutes, or until the shallots are soft.
  • Add the port, stock, and vinegar. Bring to a boil over high heat. Keep the sauce at a rolling boil for 5-6 minutes, until the liquid is reduced by half. Strain out the solids and return the sauce to the pan. You can stop here until the lamb is cooked.
  • Bring the sauce back to a boil. Add the cherries and boil 1 minute. Take the sauce off the heat and let cool a few moments. Cut up the remaining 2 tablespoons of butter into 8 pieces. Add each piece, one at a time, and swirl it around until it melts. Once all the butter has been added, stir in the thyme leaves and serve with the lamb.

Notes

  • If you prefer medium lamb, cook the lamb for another minute or two. That should bring it up to 130+. I prefer medium, while my husband prefers medium rare. I take his chops off at 8 minutes and give mine another 2 minutes.
  • Mashed sweet potatoes or cream cheese mashed potatoes make a great accompaniment to the lamb.
  • I have also made this dish with dried cherries. Plump them up in the port for about 30 minutes before you begin. Continue with the recipe as written.
  • Everyone's grill is different. I have a fairly hot gas grill. On my grill 4 minutes even on each side is just right for medium rare.

Nutrition

Calories: 625kcal