Lamb Chops with Rosemary Cherry Reduction

Last week at Bauman College was all about Animal Proteins.  We made papiottes, we pan-roasted, we stewed, we poached, we braised, and above all, we learned how to butcher a chicken in no time flat.  With a sharp knife and some know-how, it's almost easier than getting those chicken breasts out of the packaging from the grocery store!

The recipes on Lamb Day were far and away the favorites.  Lamb stew with lemons and figs, lamb stew with leeks and baby artichokes, and lamb chops with rosemary-cherry reduction.  The lamb chops, accompanied by their sweet glaze, will certainly be made again chez moi.  The sauce is based on the delightful flavors of shallots, aged balsamic vinegar, cherries and fresh rosemary.     

Photo by Crystal at zen-eats.com