Ingredients

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 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 Dark Cherry Balsamic

Directions

1. Combine cherries with sugar in a bowl. Set aside.

2. 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.

3. 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.