Grilled Lamb Chops With Cherry Port Sauce

• 8 (4-ounce) lamb loin chops, trimmed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup tawny port
• 1 teaspoon cornstarch
• 1 teaspoon water
• 3/4 cup frozen pitted dark sweet cherries
• 1 teaspoon minced fresh thyme
• Cooking spray

1. Prepare grill.
2. Sprinkle lamb evenly with 1/4 teaspoon salt and pepper; set aside.
3. Bring port to a boil in a medium skillet over high heat. Boil, uncovered, 2 to 3 minutes or until reduced to 1/3 cup. Reduce heat to medium. Combine cornstarch and water in a separate bowl, stirring until smooth. Add cornstarch mixture and cherries to pan. Simmer 1 minute or until sauce is slightly thick. Remove from heat; stir in thyme and remaining 1/4 teaspoon salt.
4. Coat lamb with cooking spray; place on grill rack. Grill 5 minutes on each side or until desired degree of doneness. Serve cherry sauce over lamb.
5. Serve with: Grilled Red Onion and Zucchini

lamb loin chops, salt, freshly ground black pepper, tawny port, cornstarch, water, frozen pitted dark sweet cherries, thyme, cooking spray

Taken from www.myrecipes.com/recipe/grilled-lamb-chops-cherry-port (may not work)