Roasted Herbed Lamb Chops with Minty Cherry Gastrique over Tomato Fennel Bake

By JJ Virgin

Roasted Herbed Lamb Chops with Minty Cherry Gastrique over Tomato Fennel Bake


December 21, 2022

  • Yields: 4 servings


Lamb Chops

1 whole rack of 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

Tomato-Fennel Bake

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

Minty Cherry Gastrique

1/2 cup frozen cherries

2 tbsp Lakanto® Golden Monkfruit Sweetener

2 tbsp apple cider vinegar

1 tbsp fresh mint, chopped fine


1Heat oven to 375°. Place parchment paper on a sheet pan.

2Rub 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.

3Place 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.

4Prepare 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.

5On 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

Total Fat31g
Total Carbohydrates25g
Dietary Fiber4g