Sauteed Lamb Chops, with cherry and thyme, red wine reduction.

This was a real treat, I rarely make lamb but I was able to purchase these from my local store at a a crazy price!

Serves 2

4- 4 ounce chops.
1 cup red wine.
10 to 12 Fresh red sweet cherries, pitted and chopped.
1 tbsp minced shallot.
1 large clove garlic pressed.
11/2 tbsp cold butter. In small pieces.
2 sprigs fresh thyme.
Granulated garlic.
Salt and pepper to taste.
Grape seed, or other light oil for the saute'.
1 tbsp olive oil.

Reduction sauce.
Combine olive oil, shallot, and garlic in a small sauce pan over medium high heat. Saute' until shallot is softened, about 1-2 minutes.
Add cherries and saute' 2-3 minutes.
Add wine and thyme, stir and simmer to reduce.
When the sauce is reduced by half, crush the cherries in the pan. Stir and then strain. Return the remaining liquid to reduce more.
As the sauce thickens add the butter to further thicken and create a smooth texture. Reduce until the sauces is opaque and fairly thick.

Chops
Allow the lamb to come to room temp before cooking.
In medium skillet add oil to well cover the bottom of the pan, medium high heat.
Dust the chops with granulated garlic.
Saute' about 3-4 minutes on the first side or until a nice brown crust is formed.
Turn and saute 2-4 minutes or to desired temp.
Remove from heat and allow to rest 2 minutes.
Salt and pepper to taste, serve over sauce.

Plating
It is preferable to serve the lamb over the sauce as opposed to pouring the sauce over the lamb. Preserve the crust brown appearance of the lamb with the deep red reduction sauce is very attractive. Be sure to put enough sauce on the plate so that every bite of meat can be enjoyed with the sauce!