Lamb Chops with Cherry Balsamic Sauce and Mint

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 cup beef broth 
• 0.3 teaspoon pepper black
• 4 tablespoons mint leaves fresh finely chopped
• 6 inch lamb chops trimmed (2 lb total)
• 0.3 teaspoon salt 
• 4 oz shallots thinly sliced
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• aluminum foil

Directions

1. Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
2. Pat lamb dry and sprinkle with salt and pepper.
3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare.
4. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
5. Pour off fat from skillet and add remaining tablespoon oil.
6. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes.
7. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes.
8. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
9. Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.