Ingredients

Let’s Cook!

• 1
  Mix together lamb marinade ingredients into a large ziploc bag and add lamb. Toss to coat and refrigerate 3 hours to overnight
• 2
  Preheat oven to 375 and remove lamd from marinade and season with salt and pepper
• 3
  Roast lamb for 20 to 30 minutes until meat thermometer reads 130°F for rare (recommended) remove lamb and cover with foil to rest 15 minutes.
• 4
  Slice lamb between the bones and serve 3 to 4 chops per person
• 5
  For Cherry Balsamic Sauce
• 6
  Heat oil in medium sauce pan and saute garlic and shallots until tender
• 7
  Add pitted cherries, rosemary, chives and cook for 1 minute, then add balsalmic and simmer to reduce until cherries are cooked and sauce is thickened
• 8
  Finish sauce by whisking in a tablespoon of cold butter