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Lamb Chops with Dried Cherries and Port
- 2 teaspoons olive oil
- 4 4-to 5-ounce loin lamb chops
- 1/3 tablespoons chopped shallots
- 3/4 cup ruby Port
- 1/2 cup low-salt chicken broth
- 1/2 cup dried tart cherries
- 3 tablespoons cherry jam
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground cardamom
- Chopped fresh mint or parsley
Directions:View on Bon Appetit
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