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Italian pasta organized by shape — which sauce belongs with which pasta
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Authentic Greek feta — horiatiki salad, spanakopita, baked
Professional-grade blender — silky purees, hot soups, nut butters
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Italian pasta organized by shape — which sauce belongs with which pasta
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Authentic Greek feta — horiatiki salad, spanakopita, baked
Professional-grade blender — silky purees, hot soups, nut butters
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Preheat oven to 400°F. Combine oil, garlic, and thyme in small bowl. Rub all over lamb; season with salt and pepper. Transfer to baking sheet. 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. Bake lamb 10 minutes. Top with feta cheese; bake until cheese is melted, about 5 minutes longer. Divide lamb among plates. Top with sauce.