Ingredients

  • 3 c frozen unsweetened cherries, thawed
  • 1T sugar
  • 4 T WVOO Butternut Squash Seed Oil + 1 T for sauce
  • 8 trimmed lamb chops, 3/4 inch thick
  • 1/2 t Himalayan Pink Sea Salt
  • 1/4 t fresh gound pepper
  • 1 C shallots, finely chopped
  • 1/2 C beef broth
  • 2 T WVOO Butter Olive Oil
  • 3 T mint, finely chopped
  • 2 T WVOO Black Cherry Balsamic Vinegar

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Directions

  1. Combine cherries with sugar in a bowl. Set aside
  2. Salt and pepper lamb chops. Heat in 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 oil over the chops with a spoon. Transfer lamb chops to a plate & tent with foil.
  3. Pour fat from the skillet, then add Butter Olive Oil & sauté shallots for 4 minutes. Add cherries with juice, broth & cherry balsamic. Heat to medium high for 3 minutes. Add mint, salt & pepper to taste. Remove form heat. Plate lamb chops & spoon on glaze.