Skip to main content
Epicurious
Cookbooks

Lamb Chops with Cherry Glaze

By Amy Myers, MD

4.4

(2)

Image may contain Animal Seafood Food Lobster Sea Life Meal Dish Roast and Ribs
Photo by Jennifer Davick

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.

Recipe information

  • Yield

    2 servings

Ingredients

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

Preparation

  1. 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.

  2. 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.

Image may contain: Food
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.
TagsCherryStone FruitFruitLamb ChopLambMeatRosemaryHerbs & SpicesMainDinnerNut FreeDairy FreeGluten FreeQuickEasy30 Minutes or LessWeeknight MealsBroilHarper CollinsCookbooks

See Related Recipes and Cooking Tips

Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.