Lamb Chops with Cherry/Port Sauce
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Yield: 4 servings
Ingredients:
8 well-trimmed rib racks of lamb, about 3 poundskosher or sea salt
freshly ground black pepper
2 tablespoons olive oil
1 large onion, finely chopped
1/2 cup Tawny Port
1/4 cup fresh orange juice
1-1/2 teaspoons red-wine vinegar, or to taste
1-1/2 cups cherry preserves
Instructions:
Heat oven to 425°.Season lamb chops on both sides with salt and pepper. In a medium, ovenproof saut
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