Ingredients for the lamb chops

10–12 lamb loin chops, bone in and frenched
¼ cup olive oil
2 Tbsp apricot jam
2 Tbsp lemon juice
2 tsp chopped fresh rosemary
sea salt and black pepper

Ingredients for the grastrique

2 cups pitted cherries, frozen and thawed
¾ cup brown sugar
½ cup dry red wine
¼ cup balsamic vinegar
1 sprig fresh rosemary
1 tsp grated ginger
1 tsp ground sumac

Method

Pat the lamb chops with paper towel and place them on a parchment paper-lined baking sheet.

In a small bowl, whisk together olive oil, jam, lemon juice and ginger. Then using a pastry brush, coat each side of the meat evenly with the mixture. Cover with plastic wrap and transfer to the fridge to marinate at least 1 hour or up to overnight.

In a small sauce pan over medium heat, place the cherries, sugar, wine, vinegar and rosemary. Bring to a low boil, then turn down the heat to low to simmer, stirring occasionally for 20 minutes or until the sauce has reduced by half. Remove from heat and let cool, then remove the sprig of rosemary. Place in a blender, or use an immersion blender, to blend a lump-free sauce. The gastrique should easily coat the back of a spoon. If it’s too watery, return to the stove and continue to reduce until the desired consistency is reached. Stir in the ginger and sumac. Store in an airtight container, in the fridge, for up to 2 weeks.

To Serve

Preheat the oven to 450°F and remove the lamb chops from the fridge. Roast for 10–12 minutes, until caramelized and golden. Let rest 5 minutes, and place on a serving platter. Warm gastrique if needed and drizzle over lamb chops. Add remaining gastrique in a small serving dish to serve on the side.