- 6 Lamb Chops
- 1 tsp Sea Salt and Pepper
- 1 TBSP Salted Minced Garlic
- 2 TBSP Coconut Oil
- 1 C Dried Apricots or 6 Fresh Apricots
- 1 C Dried Cherries
- 1 Sweet Onion
- 2 C White Wine
- Fresh Rosemary & Fresh Mint
- Serve with Veggies (Kale, Butternut Squash, Beets, and Beet Greens)
Rinse Lamb Chops and pat dry with paper towel. Sprinkle with salt and pepper. Set aside. Melt Coconut Oil in Dutch Oven. Add garlic, diced onion, apricots and lamb chops browing 2-3 minutes on each side. Add white wine, cherries and fresh rosemary (save mint for later). Add water to immerse all lamb chops. Put in oven at 200 degrees for 4 hours.
Serve with fresh mint and sauteed vegetables.
Directions to Sauteed Vegetables:
Melt 1 TBSP coconut oil in pan. Add 2 C Fresh chopped Kale, 1 C Chopped Butternut Squash, 1 Bunch of Beets with Greens included (Beets peeled and chopped). Chop beet greens. Simmer in 1 C of white wine from Lamb chops or add 1 C white wine and fresh rosemary.
Save remaining White Wine and Apricot Sauce for later combination with Plums. Slow cook 4-6 fresh plums with remaining white wine sauce. Cook until plum is tender. Stir until pureed. Serve on Bison Meatloaf, Swedish Meatballs, or Cooked Rabbit.