Used the cherry preserve/balsamic vinegar sauce from Sunday's lamb chops and poured them over prime rib roast from Milano market and a hard roll. Threw that in the broiler for a few minutes and sprinkled pecorino romano cheese over it. Red potatoes and roasted red peppers as a side and some fresh ground french-pressed coffee. Incredible.
Here's the lamb recipe:http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634751
I followed the recipe except added another T of garlic. Deglazed the pan with red wine and scraped up some of the brown bits. Also, cooked the the sauce down about twice as long to make it much thicker and much more potent.