Lamb Shoulder Chops with Chipotle Cherry Sauce

Lamb Shoulder Chops with Chipotle Cherry Sauce



4 Cedar Springs or Shepherd’s Pride chops (loin, rib, sirloin or shoulder)
1/4 cup red onion, minced
3 tablespoons butter
1/2 cup ruby red port*
1 cup dried cherries
1 cup chicken stock
2 tablespoons honey
1 teaspoon fresh thyme, chopped
1 tablespoon cornstarch
1 teaspoon chipotle peppers in adobo, canned, drained, minced
Salt, to taste


  1. In a medium-sized saucepan, over medium heat, cook onion in butter for about 2 minutes. Add port and stir; simmer until liquid is reduced by 1/3.
  2. Stir in dried cherries, chicken stock, honey and thyme; simmer for 2 to 3 minutes. Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add chipotle peppers and salt.
  3. Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Spoon warmed sauce over chops.


*1/2 cup of alcohol-free red cooking wine and 1 tablespoon sugar may be substituted.

Lamb Shoulder Chops with Chipotle Cherry Sauce Recipe and image provided by the American Lamb Board

Print Friendly, PDF & Email