Lamb Chops with Black Cherry Balsamic and Mint Sauce
Lunch - Brunch - Dinner
Lamb chops with cherries and mint sauce using Black Cherry Balsamic, Himalayan Pink Salt, Butter Infused Olive Oil and Butternut Squash Seed Oil.
- 3 c frozen unsweetened cherries, thawed
- 1 T sugar
- 4 T Butternut Squash Seed Oil, plus 1 T for sauce
- 8 trimmed lamb chops, 3/4 in thick
- 1/2 t Himalayan Pink Sea Salt
- 1/4 t fresh ground pepper
- 1 c shallots, finely chopped
- 1/2 c beef broth
- 2 T Butter Olive Oil
- 3 T mint, finely chopped
2 T Black Cherry Balsamic
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 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, salt and pepper to taste. Remove from heat. Plate lamb chops and spoon on glaze.