Little bunny foo foo...

would probably not have eaten lamb.  But it's Easter, and it's France, so it's practically a law here. I used this recipe, Bon Appetit sourced through Epicurious.com.

There's really nothing special about the way you cook the lamb, but the sauce is incredible.  I feel like I want to eat it on everything now. Maybe even ice cream. Or not.

I halved the sauce recipe and it still was more than enough for one.  I also had no cardamom, and forgot to buy parsley, so that went out, and didn't pour the drippings out of the pan before making the sauce...  I swear, I tried to follow the recipe to the letter, it just didn't work out that way...

this is what Epicurious says to do to make Lamb chops with dried cherries and port

Go to the store and buy...

2 teaspoons olive oil

4 4-5 ounce lamb chops

1/3 cup chopped shallots

3/4 cup ruby Port (yum!)

1/2 cup low salt chicken broth

1/2 cup dried tart cherries (mine were from a Mejer trip in Indiana last year!)

3 tablespoons cherry jam

1 tablespoon balsamic vinegar (finished the bottle, need to remember to buy more...)

1/2 teaspoon ground cardamom (if, you know, you remember it...)

chopped fresh mint or parsley (again with the remembering...)

*Heat oil over medium-high heat.

*Season the lamb with salt and pepper and cook to desired doneness.

*Take the lamb out of the pan, add the shallots and saute for about a minute.

*Add the rest of the ingredients, except the mint or parsley, and simmer until the cherries plump and the liquid is syrupy (mmmm, syrupy...).

*Spoon sauce over lamb and sprinkle with mint or parsley (actually, spoon the sauce over everything and then take a bath in it)