1

In an airtight container (or large ziploc baggie), add lamb meat and other ingredients. Place in the refrigerator overnight to marinate.

2

Drain marinade and discard. Over a prepared grill on high heat, grill lamb to medium-rare (about 7 minutes per side).

3

Prepare sauce: In a skillet, heat olive oil until hot; add shallots and cook until transparent. Add port wine and cook until alcohol dissipates; add lamb stock.

4

Reduce heat and let sauce reduce down to 1 cup. Add cherries and cook for 10 minutes. Season sauce with salt and pepper to taste.

5

Serve sauce over sliced grilled lamb.