1 tbsp (15 mL) vegetable oil
16 lamb rib chops, about 1 1/2 lb (750 g) total
1 tsp (5 mL) each salt and pepper
2 cloves garlic, minced
1 tbsp (15 mL) finely chopped rosemary
1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce
1/4 cup (50 mL) beef broth
1/4 cup (50 mL) port
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) butter
Crumbled Stilton cheese (optional)
Fresh rosemary sprigs
Heat the oil in a large skillet set over medium-high heat until very hot. Sprinkle the chops evenly with salt and pepper. Cook the chops, in batches if necessary, for 2 minutes per side or until they reach preferred doneness. Transfer to a plate and tent with foil.
Reduce the heat to medium. Add the garlic and rosemary to the skillet. Cook, stirring constantly until golden and fragrant. Whisk in cranberry sauce until smooth. Add the beef broth, port and vinegar. Simmer, stirring often, for 5 to 6 minutes or until sauce is glossy and thickened. Remove from heat and whisk in the butter.
Arrange the lamb chops on a long narrow platter. Drizzle the port-cranberry sauce down the center of the chops. Garnish with crumbled Stilton (if using) and rosemary sprigs.
Makes 8 servings.