4 lamb chops
1 large white or yellow onion
2 cups baby mushrooms Bella
1/4 cup powder of arrowroot
2 cloves garlic, finely chopped
4 tablespoons coconut oil
2 tablespoons mixture of fresh herbs of your choice coarsely chopped (recommended: oregano, basil, rosemary, thyme, parsley)
1/2 tsp. Crushed red pepper flakes
salt and pepper
SEASON on both sides of each lamb chop generously with salt, pepper.
COMBINE garlic, fresh herbs, crushed red pepper flakes and 2 tablespoons of coconut oil in a large bowl. Stir until a light paste is obtained.
ADD the lamb chops to the bowl and rub the pasta on both sides of the lamb chops. Let them rest for 30-45 minutes at room temperature.
HEAT a large skillet or cast iron Dutch oven / pan (preferably) over medium-high heat. Add 2 tablespoons of coconut oil, once hot add to the lamb chops.
SEAR seasoned lamb chops for 3-5 minutes on each side. Then remove and set aside.
ADD coarsely chopped onions, peppers and mushrooms to cut the lamb and sauté for 5 minutes until the onion is translucent.
ADD the arrowroot powder and stir to thicken slightly.
ADD lamb chops back into the pan / skillet / Dutch oven. Turn the stove to low and stew the chops and vegetables until the meat is tender.
SERVE and enjoy!