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  • All Year
  • 2 hours
  • Serves 4

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Black Cherry Balsamic Vinegar

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Butternut Squash Seed Oil

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Butter Olive Oil

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Himalayan Pink Sea Salt

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Lamb Chops with Cherries and Mint Sauce

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

Ingredients

  • 3 c frozen unsweetened cherries, thawed
  • 1 T sugar
  • 4 T SOOC Butternut Squash Seed Oil, plus 1 T for sauce
  • 8 trimmed lamb chops, ¾ inch thick
  • ½ t SOOC Himalayan Pink Sea Salt
  • ¼ t fresh ground pepper
  • 1 C shallots, finely chopped
  • ½ C beef broth
  • 2 T SOOC Butter Olive Oil
  • 3 T mint, finely chopped
  • 2 T SOOC 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 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 from heat. Plate lamb chops & spoon on glaze.

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Lamb Chops with Cherries and Mint Sauce

  • All Year
  • 2 hours
  • Serves 4

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

Ingredients

  • 3 c frozen unsweetened cherries, thawed
  • 1 T sugar
  • 4 T SOOC Butternut Squash Seed Oil, plus 1 T for sauce
  • 8 trimmed lamb chops, ¾ inch thick
  • ½ t SOOC Himalayan Pink Sea Salt
  • ¼ t fresh ground pepper
  • 1 C shallots, finely chopped
  • ½ C beef broth
  • 2 T SOOC Butter Olive Oil
  • 3 T mint, finely chopped
  • 2 T SOOC 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 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 from heat. Plate lamb chops & spoon on glaze.