Tart Cherry Sauce served with Grilled Lamb Chops

  • Tart Cherry Sauce

    2 shallots, minced
    ¾ tablespoon garlic, minced
    1 cup Pinot Noir (choose a good red wine)
    ¼ cup Balsamic vinegar
    ¼ cup honey
    ¼ cup dried cherries and cranberries or raisins
    1 cup chicken stock
    Season with freshly ground pepper
    1-2 tablespoons cornstarch

    1. Sweat onions and garlic in a small amount of olive oil.
    2. Deglaze the pan with the pinot noir. Add Balsamic vinegar, honey, and dried cranberries or raisins and reduce by ½.
    3. Add chicken stock and reduce by ½ again. Season with black pepper, and thicken with cornstarch slurry.

    Serve on grilled lamp chops.