Shoulder Chops with Chipotle Cherry Sauce

Shoulder Chops with Chipotle Cherry Sauce


March 3, 2016

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 servings


4 American Lamb chops (loin, rib, sirloin or shoulder)

1/4 cup red onion, minced

3 tbsp butter

1/2 cup ruby red port*

1 cup dried cherries

1 cup chicken stock

2 tbsp honey

1 tsp fresh thyme, chopped

1 tbsp cornstarch

1 tsp chipotle peppers in adobo, canned, drained, minced

Salt, to taste


1In a medium-sized saucepan, over medium heat, cook onion in butter for about 2 minutes. Add port and stir; simmer until liquid is reduced by 1/3. Stir in dried cherries, chicken stock, honey and thyme; simmer for 2 to 3 minutes. Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add chipotle peppers and salt.

2Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Spoon warmed sauce over chops.

*1/2 cup of alcohol-free red cooking wine and 1 tablespoon sugar may be substituted.

Recipe and image provided by the American Lamb Board