Yields 2-4 servings

Ingredients-

1T gluten free all-purpose flour
31/4t. coarse sea salt
1/2t. freshly ground black pepper
2 1” thick lamb rib chops
1T coconut oil
1T olive oil
1 medium red onion, halved thinly sliced (about 2 c)
1 cup unsweetened cranberry juice
1 cup cranberries
1/3 cup thinly sliced fresh rosemary, divided.

Method-

Heat oven to 250 degrees.  Mix flour, 3/4t coarse salt, and 1/2t ground pepper on large plate.  Lightly coat lamb chops with flour mixture Shake off excess.  Melt oil in a large nonstick skillet over med high heat.

Add lamb chops and cook to desired doneness, about 3 minutes per side for medium rare.  Transfer chops to baking sheet and keep warm in oven while preparing sauce do not clean skillet.

Add onion to the same skillet and sauté 2 minutes.  Add cranberry juice and bring to a boil, scraping up any browned bits.

Boil until liquid is slightly reduced and onion is slightly  softened, stirring frequently, about 4 minutes.  Stir in cranberries (or other fruit) and half of rosemary and cook 1 minute.  Season sauce to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates.  Spoon sauce over.  Sprinkle remaining rosemary over and serve.