4-6 lamb chops
1 tablespoon Medium Intensity EVOO
2 garlic cloves
2 tablespoons honey
2 tablespoons Peach White Balsamic
3 tablespoons soy sauce
3 tablespoons chicken stock
1/4 teaspoon Toasted Sesame Oil
salt and pepper to taste
Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the medium intensity EVOO on medium-high heat. Remove the lamb chops from the skillet and set aside.
Add the fresh minced garlic to the skillet and cook until fragrant. Turn the heat to low. Add the honey, soy sauce, Peach White Balsamic, sesame oil, and chicken stock. Let the sauce come up to a rapid boil and then add the lamb chops. Cook the lamb chops to your desired temperature.