Ingredients

• 1 cup cherries
• 3/4 cup Gut-Healing Bone Broth
• 2 teaspoons apple cider vinegar
• 2 teaspoons honey
• 1 tablespoon tapioca starch
• 4 (1/2-inch-thick) 100% grassfed, pasture-raised lamb chops
• 2 tablespoons avocado oil
• 2 tablespoons fresh rosemary leaves
• 1 teaspoon minced garlic
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground
• Black pepper

Instructions

1. In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
2. Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.