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Grilled Lamb Chop with Tart Cherry Sauce


4 lamb chops
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup whole Montmorency tart cherries (defrosted)
1/2 cup red wine
1/4 cup fresh orange juice
1 tablespoon maple syrup
1/2 teaspoon crushed rosemary
1 teaspoon cornstarch


  1. Preheat the grill to medium-high. Lightly coat with oil;
  2. Season both sides of the lamb chops with salt and pepper. Grill until medium rare (120 degrees F), about 3 minutes per side;
  3. In a medium saucepan, stir together the tart cherries, red wine, orange juice, maple syrup and rosemary. Bring to a boil and cook for 2 minutes, stirring frequently;
  4. Reduce heat to medium-low and simmer for about 8 minutes. Whisk in the flour and cook for 2 additional minutes.

Montmorency tart or sour cherries (Prunus cerasus) are American fruit, grown on family farms in seven U.S. states: Michigan, Utah, Wisconsin, Washington, Oregon, Pennsylvania and New York. 

U.S. Montmorency tart cherries contain powerful antioxidants called anthocyanins – which provide their distinctive red color. Scientific studies suggest that these disease-fighting pigments possess antioxidant, anti-inflammatory, anti-aging and anti-carcinogenic properties. Research found that U.S. Montmorency tart cherries contain the highest concentrations of anthocyanin’s 1 and 2 which help block enzymes associated with inflammation. A number of studies have specially linked U.S. Montmorency tart cherry consumption to decrease inflammation-related conditions. 

The distinctive taste and deep red color of Montmorency tart cherries are due to the concentration of anthocyanins, a type of polyphenol in the flavonoids family. Nearly all of the health research on cherries has been conducted on the U.S. grown Montmorency variety vs. any other type of cherry. Studies on these homegrown superfruits have included research on arthritis and gout, exercise recovery, sleep, heart health and gut health.