Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

　　

Ingredients

2 servings

　　

Glaze:

1 cup cherries

　　3/4 cup Gut-Healing Bone Broth

　　2 teaspoons apple cider vinegar

　　2 teaspoons honey

　　1 tablespoon tapioca starch

　　

Lamb:

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

　　

To make the glaze:

Step 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.

　　

To make the lamb chops:

Step 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.

　　From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.