Lamb Chops

Ingredients

• 1 stalk oregano
• 1 Garlic clove
• 1 small lemon
• 4 tbsp olive oil
• 1 tbsp liquid honey
• 1000 g lamb chop (8 lamb chops)
• 400 g sour cherries (frozen)
• 1 onion
• 10 g ginger (1 piece)
• 10 g yogurt butter (2 tsp)
• 10 g brown cane sugar (1 tsp)
• 100 ml broth (preferably meat broth)
• 100 ml red wine (or meat broth)
• Salt
• Pepper
• 0.5 tsp ground coriander
• 300 g small whole grain baguette (1 small whole grain baguette)

Instructions

1. 1.

   Wash oregano, shake dry and remove the leaves. Press garlic with the flat side of a knife to slightly crush it.

2. 2.

   Halve the lemon and squeeze out the juice. Mix lemon juice with oil and honey in a small bowl thoroughly. Stir in oregano and garlic.

3. 3.

   Remove fat from each lamb chop, rinse (removing any bone fragments), and pat dry. Place on a large plate and brush both sides with the lemon‑oil marinade. Let marinate covered at room temperature for at least 2 hours.

4. 4.

   Meanwhile thaw cherries according to package instructions. Peel onion and ginger and dice finely. Melt butter in a pot. Sauté onion and ginger in it. Sprinkle sugar and caramelize briefly.

5. 5.

   Add about two‑thirds of the cherries. Pour in broth and wine. Season with salt, pepper, and half the coriander. Simmer on low heat in an open pot for about 10 minutes. Blend with a stick blender until smooth.

6. 6.

   Heat a grill pan or large heavy skillet. Let chops drain slightly and sear each side for about 4 minutes over high heat. Salt and pepper to taste.

7. 7.

   Mix cherries with the cherry puree and warm. Season with salt, pepper, and remaining coriander. Serve with lamb chops and baguette.