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Roasted Herbed Lamb Chops with Minty Cherry Gastrique over Tomato Fennel Bake
Ingredients
1 whole rack
grass-fed lamb
1 tbsp
avocado oil
1 tbsp
lemon zest
1 tbsp
fresh rosemary, chopped
1 tsp
sea salt
1/2 tsp
ground black pepper
4
Roma tomatoes, cut in half lengthwise
1
fennel bulb, quartered
4
shallots, peeled and halved
1 tbsp
fresh thyme, chopped
1/2 tsp
sea salt
1 tbsp
avocado oil
1/2 cup
frozen cherries
2 tbsp
Lakanto® Golden Monkfruit Sweetener
2 tbsp
apple cider vinegar
1 tbsp
fresh mint, chopped fine
Instructions
STEP 1
1 Heat oven to 375°. Place parchment paper on a sheet pan.,
STEP 2
2 Rub spices, rosemary, lemon zest, and avocado oil over lamb. Place in the oven for 35 to 45 minutes, until crisp on the edges. Lamb should be cooked to an internal temperature of 145°. (Use thermometer if needed.) While lamb is cooking, prepare roasted vegetables.,
STEP 3
3 Place tomatoes, fennel, and shallots on a sheet pan with parchment paper. Sprinkle with salt and thyme and rub avocado oil all over the vegetables. Place in the oven on the rack above lamb for 25 to 30 minutes. Vegetables should appear slightly browned and roasted. Take both lamb and vegetables out to rest.,
STEP 4
4 Prepare Minty Cherry Gastrique. Place all ingredients in a small saucepan on medium heat for 5 minutes. Reduce heat and simmer until reduced to a light syrup. Take off the heat and set aside.,
STEP 5
5 On a cutting board, slice lamb in between 2 bones. Spoon Minty Cherry Sauce on a plate and place 2 lamb bones on top. Arrange vegetables around lamb. Enjoy!
Nutrition Facts
(per serving)
Calories:
294 calories
Servings:
4 servings
Carbohydrates:
5 g
Fat:
17 g
Fiber:
2 g
Protein:
28 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
45 minutes
Total:
55 minutes