Lamb Chops with Cherries and Mint Sauce

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Lamb chops with cherries and mint sauce using Black Cherry Balsamic, Himalayan Pink Salt, Butter Infused Olive Oil, and Butternut Squash Seed Oil.

Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free, Sauces

Season:

All Year

Prep Time:

2 hours

Serves:

4

Ingredients

  • 3 cups frozen unsweetened Cherries, thawed
  • 1 Tbsp Sugar
  • 4 Tbsp SOOC Butternut Squash Seed Oil + 1 Tbsp for sauce
  • 8 trimmed Lamb Chops, ¾ inch thick
  • ½ tsp SOOC Himalayan Pink Sea Salt
  • ¼ tsp fresh ground Pepper
  • 1 cup Shallots, finely chopped
  • ½ cup Beef Broth
  • 2 Tbsp SOOC Butter Olive Oil
  • 3 Tbsp Mint, finely chopped
  • 2 Tbsp SOOC Black Cherry Balsamic Vinegar

Products used: Black Cherry Balsamic Vinegar , Butter Olive Oil , Butternut Squash Seed Oil , Himalayan Pink Sea Salt

Instructions

  • Combine cherries with sugar in a bowl. Set aside.
  • Salt and pepper lamb chops. Heat a large skillet to medium-high. Add Butternut Squash Seed Oil. Cook lamb chops 3-4 minutes per side (for medium rare) while basting the Butternut Squash Seed Oil over the chops with a spoon. Transfer lamb chops to a plate and tent with foil.
  • Pour fat from the skillet, then add Butter Olive Oil and sauté shallots for 4 minutes. Add cherries with juice, broth, and Cherry Balsamic. Heat to medium-high for 3 minutes. Add mint, Himalayan Pink Sea Salt, and pepper to taste. Remove from heat. Plate lamb chops and spoon on glaze.