Lamb Chops with Cherries and Mint Sauce

Ingredients

• 3 c frozen unsweetened cherries, thawed
• 1 T 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 fresh ground 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

Directions

1. Combine cherries with sugar in a bowl. Set aside
2. Salt & 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 oil over the chops with a spoon. transfer lamb chops to a plate4 & 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 from heat. Plate lamb & spoon on glaze!
4. Serve.