Preparation:
Soak the cherries in water to cover overnight, or for at least 1 hour. Do not drain.
Saute the onion and garlic in oil until slightly caramelized. Add the cherries and their soaking liquid, stock, wine, and brandy. Simmer until the liquid is reduced by a quarter. Let cool slightly and add the chipotles. Puree and season to taste.
Grill or broil the lamb chops to the desired doneness. Reheat the sauce gently, thinning with water if necessary. Spoon onto warm plates and serve the chops on top.
Notes: The sauce can be made up to 2 days in advance and refrigerated. It also goes well with pork, beef, or chicken. |
