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.
Notes
Balsamic vinegar is acceptable up to 1 tablespoon per serving. It is advised to only consume in small amounts.