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Lamb Chops with Cabernet Sauvignon Cherry Sauce, Yukon Gold Potato Purée, and Truffle Oil
Paired with St. Francis Cabernet Sauvignon

Recipe By: Renata Stanko

Serves 4

My lamb chop recipe with the cherry sauce pairs well with St. Francis Cabernet Sauvignon. The sauce is also made with the same wine. The saltiness of the anchovies with the spice of the green peppercorns and fruitiness of the dried and fresh cherries complements the lamb chops in a pleasing way. The creaminess of the potatoes with the infusion of the truffle oil is a great addition to the lamb chops with the sauce. Drinking St. Francis Reserve Cabernet Sauvignon wine with this dish enhances the dining experience and completes the pleasure of the palate.

Sauce:
	2 tablespoons olive oil
	1/2 cup chopped shallots
	4 chopped anchovy fillets
	1 tablespoon chopped fresh thyme
	2 cups St. Francis Cabernet Sauvignon
	1 cup vegetable stock
	1/4 cup dried cherries
	2 tablespoons cherry preserves
	1/4 teaspoon green peppercorns in brine, drained
	1 cup fresh cherries, pitted (or 1 cup drained canned cherries)
	Salt and pepper
Potato Purée:
	1 1/2 pounds Yukon gold potatoes
	1/4 cup warm cream
	3 tablespoons unsalted butter
	Salt and pepper
Lamb Chops:
	3 tablespoons vegetable oil
	12 lamb chops
	2 teaspoons sea salt
	1/2 teaspoon freshly ground black pepper
	2 tablespoons truffle oil
	Fresh thyme sprigs

For the Sauce: In a large skillet, heat oil over medium heat. Add shallots and cook until translucent, about 5 minutes. Add anchovies and thyme; stir and cook for 1 minute more. Add wine, stock, dried cherries, cherry preserves, and peppercorns. Cook, uncovered, until sauce is reduced to 1/3 of the volume. Remove from heat, transfer to a blender, and process until smooth. Strain and return sauce to skillet. Add fresh cherries. Adjust seasoning with salt and pepper. Set aside and keep warm.

For the Potatoe Purée: Preheat oven to 350ºF. Bring a large saucepan of salted water to boil. Peel potatoes, add to boiling water, and cook until tender. Drain well and place potatoes in oven for 5 minutes to dry. Pass potatoes through a food mill and add cream and butter. Season with salt and pepper to taste; cover to keep warm.

For the Lamb Chops: In large frying pan, heat oil over medium-high heat. Season chops with salt and pepper. Cook chops, in batches if necessary, turning once until medium rare, 5 to 6 minutes. Remove from heat.

Place a mound of mashed potatoes onto each plate. Arrange 3 lamb chops standing up around mashed potatoes. Make a small indentation into potato mound and fill with truffle oil. Garnish with a thyme sprig. Spoon cherry sauce around the lamb chops. Serve with St. Francis Reserve Cabernet Sauvignon wine.

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