1In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, 1 1/2 teaspoons tarragon, garlic, salt, and pepper. Place the lamb chops in sealable plastic bag and pour in the marinade. Seal the bag and rotate it to coat the lamb. Refrigerate and marinate for 2 hours.
2Remove the chops from marinade and discard marinade. Pat the lamb dry with paper towels. In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat. Brown the chops for 2 minutes on each side. Cover and reduce the heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove the lamb from the pan, cover, and let stand for 10 minutes.
3Pour off the liquid from the pan. Add the Madeira and the cherries and cook for 3 to 4 minutes until the liquid is almost absorbed. Stir in the ½ cup broth, remaining 1 teaspoon tarragon, and the lemon peel and cook for an additional 2 minutes. Mix in the butter and stir until the sauce looks shiny.
4Pour the sauce on the plates and top with two lamb chops; garnish with a pinch of grated lemon peel.
2 hours Marinate time
Recipe and image provided by the American Lamb Board