4-6 lamb chops
1 tablespoon Italian Nocellara EVOO(or any of our varietal oils)
2 garlic cloves
2 tablespoons honey
2 tablespoons Ripe Peach White Balsamic
3 tablespoons soy sauce
3 tablespoons chicken stock
1/4 teaspoon Sesame Oil
salt and pepper to tasteSeason the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add the honey, soy sauce, Ripe Peach White Balsamic, sesame oil, and chicken stock. Let the sauce come up to a rapid boil and then add the lamb chops. Cook the lamb chops to your desired temperature.
1 tablespoon Italian Nocellara EVOO(or any of our varietal oils)
2 garlic cloves
2 tablespoons honey
2 tablespoons Ripe Peach White Balsamic
3 tablespoons soy sauce
3 tablespoons chicken stock
1/4 teaspoon Sesame Oil
salt and pepper to tasteSeason the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add the honey, soy sauce, Ripe Peach White Balsamic, sesame oil, and chicken stock. Let the sauce come up to a rapid boil and then add the lamb chops. Cook the lamb chops to your desired temperature.
