- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 8 4-ounce lamb loin chops
- 1 cup dried tart cherries (about 6 ounces)
- 1 cup Banyuls vinegar
- 1/2 cup low-salt chicken broth
- 2 tablespoons brown sugar
- 3 tablespoons butter
- 2/3 cup crumbled feta cheese
- Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet.
- Meanwhile, combine cherries, vinegar, broth, and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until liquid is slightly reduced, about 15 minutes. Stir in butter. Season sauce with salt and pepper.
- Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.