Lamb Chops With Feta And Banyuls-Cherry Sauce

• 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

1. Preheat oven to 400u0b0F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet.
2. 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.
3. Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.

extravirgin olive oil, garlic, thyme, loin chops, cherries, banyuls vinegar, lowsalt chicken broth, brown sugar, butter, feta cheese

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-feta-and-banyuls-cherry-sauce-231431 (may not work)