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
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.