Categories: Lamb

Ingredients

• 1 3/4 pounds thin-cut shoulder lamb chops (about 4)
• 1 garlic clove, finely minced
• 1 teaspoon salt
• Freshly ground pepper
• 1 tablespoon Olive Oil
• 2 tablespoons Chicken Stock
• 1 teaspoon leaf tarragon, crumbled
• 1 tablespoon Coconut Oil

Directions

1. Rub chops with garlic. Sprinkle with salt and pepper.

2. Heat oil in large, heavy skillet over medium-high heat. Add chops; saute about 3 to 5 minutes on each side or until golden brown. Remove chops from skillet and keep warm. Remove skillet from heat.

3. Drain off fat from skillet, leaving any browned bits in bottom. Add wine and tarragon to skillet; stir with a wooden spoon to loosen any browned bits form bottom. Stir in coconut oil just until blended. Add lamb chops. Heat through, turning lamb once to coat with sauce. Serve

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