GutRx Glazed Herb Lamb Chops

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  • 8 Lamb Chop
  • 2 tablespoon Balsamic Vinegar
  • 0.25 cup Fresh Thyme - + 2 tbsp, finely chopped
  • 1.5 tablespoon Maple Syrup
  • 0.13 teaspoon Salt
  • 1 tablespoon Olive Oil
  • 0.13 teaspoon Pepper
  • 2 tablespoon Coconut Oil
  • 0.5 cup Fresh Mint - finely chopped
  • Balsamic Vinegar - to taste
  • Trim lamb chops of excess silver skin and fat so that there are clean medallions on a bone, and set aside.
  • Pull thyme leaves away from the stems and chop fine. Mix with salt and pepper and coat the meaty part of each lamb chop.
  • Heat a medium sized skillet with coconut oil on medium high heat, and place each lamb chop in the pan. Cook for 3-4 minutes on each side, remove from heat and let rest.
  • Drizzle the balsamic glaze on lamb chops, and finely chop mint leaves and sprinkle on top.
  • To make the balsamic glaze… heat a small sauce pan on high heat with balsamic vinegar, maple syrup, a pinch of salt, and olive oil. Stir until reduced and bubbling.
Balsamic vinegar is acceptable up to 1 tablespoon per serving. It is advised to only consume in small amounts.


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