Lamb Chops with Poached Quince and Balsamic Pan Sauce

November 13, 2019

1 cup unsweetened apple juice (ORGANIC UNPASTEURIZED)

1/4 cup sugar
1 quince, peeled, cored, cut into 1/4–inch–thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
8 3/4–inch–thick lamb rib chops or eight 1 1/4–inch–thick lamb loin chops
1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary

1. Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
2. Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme, as well as a few tablespoons of tart cherry juice. Continue to reduce until liquid is more like a thick sauce (like a moderately heavy oil). Season pan sauce to taste with salt and pepper.
3. Top lamb with poached quince. Spoon pan sauce over and serve.

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