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Home > RECIPES > Lunch/Brunch/Dinner > Lamb Chops with Black Cherry Balsamic and Mint Sauce
Lamb Chops with Black Cherry Balsamic 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.


  • 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


  • 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.