Balsamic Cherry Glazed Lamb
Recipe By Dr. Michael Fenster, MD
Try lamb for your Easter’s Day celebration. If a rack or chops are too festive for your budget try substituting one of these less expensive cuts.
There are few dishes as iconic of the spring season as grilled lamb. This delectable dish utilizes the engaging flavor of cherries to accentuate the natural sweetness of tender grilled lamb. Dr. Fenster has paired the meat with a light yet hearty and healthy couscous that contains other harbingers of spring; tender baby carrots, fresh garden peas, small pearl onions. The grains, vegetables and meat are tied together with a wisp of mint that floats softly through the meal like a springtime mist.
“A serving consisting of 2 cuts from the rack provides a filling protein portion packed into just several ounces. The glaze adds a wonderful texture to the meat and a plethora of subtle flavors with every bite-not to mention wonderful health benefits from the fruit, rosemary and cinnamon. Several ounces of couscous with both garden and root veggies is a perfect complement, both nutritionally and with respect to flavors. And the best thing, it is incredibly easy to make!” Dr. Fenster states.
Serving Size 3 ounces; 200 Calories; 11g. Total Fat; 7g. Carbohydrate
Makes 8 servings
- 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
- 1 tablespoon butter
- 1 shallot, chopped
- 6 ounces fresh, pitted or 4 ounces dried cherries
- ¼ cup balsamic vinegar
- 1 tsp dry mustard
- 1 cinnamon stick
- 1 sprig of rosemary
- OPTIONAL: 1/3 cup Cherry Kijafa (or other cherry liqueur)
- 1. If using dried cherries, let them sit in the liquid for an hour before preparation.
- 2. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes.
- 3. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.
- 4. Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste.
- 5. Remove and coat the lamb. To allow the flavors to develop, you can coat the lamb, seal and refrigerate for 4 to 6 hours prior to grilling.
- 6. Grill the lamb until done, allow to rest, slice and serve.