There are few dishes as iconic of the spring season as grilled lamb, and this delectable dish uses the tart flavor of cherries to accentuate the natural sweetness of the tender meat.
Paired the meat with a light (yet hearty and healthy) couscous that contains other harbingers of spring; tender baby carrots, fresh garden peas, small pearl onions. The grains, vegetables and meat are tied together with a wisp of mint.
This recipe is courtesy of Dr. Michael Finster, who recommends this hearty-healthy meal as a family dinner paired with couscous.
A serving consisting of 2 cuts from the rack provides a filling protein portion packed into just several ounces. Best of all, this spring dish is incredibly easy to make and bursting with flavor.
1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
1 Tbsp butter
1 shallot, chopped
6 oz fresh, pitted or 4 oz dried cherries
1/3 cup Cherry Kijafa (or other cherry liqueur)
1/4 cup balsamic vinegar
1 tsp dry mustard
1 cinnamon stick
1 sprig of rosemary
If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes.
Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by 1/4 to 1/3.
Remove the rosemary and cinnamon.
Using an immersion blender or in small batches in a blender or food processor, puree the mixture. It will resemble a thin paste. Remove and coat the lamb. To allow the flavors to develop, you can coat the lamb, seal and refrigerate for 4 to 6 hours prior to grilling. Grill the lamb until done, allow to rest, slice and serve.