Oven Baked Lamb Chops and Brussels Sprouts with Peaches and Coconut Flakes

Flavorful summer lunch/dinner idea

This is a delicious, flavorful, healthy and easy to prepare meal.

Lamb Chops

Ingredients:

3 tablespoons of Extra Tenderizing Worcestershire Sauce

3 tablespoons of Organic Ketchup

3 tablespoons of Orange Juice

2 tablespoons of Honey

3 tablespoons of Honey Mustard

1 tablespoon of Herbs de Provence

Salt and Pepper to Taste

2 lbs of Lamb Chops

Directions:

Preheat oven to 400F (200C). Wash, clean and separate lamb chops. Rub lamb chops with salt, pepper and Herbs de Provence. Prepare marinade by combines and mixing Worcestershire sauce, ketchup, orange juice, honey and honey mustard well in a bowl. Marinade lamb chops for at least an hour; I usually marinade them over night. Place lamb chops on a cooking sheet and bake them in the oven for about 15 – 20 minutes.  Check on the lamb chops after they have been baking for about 8 minutes and turn them, so that they are baked on both sides. 

Brussels Sprouts with Peaches and coconut flakes

Ingredients:

½ lbs of Brussels sprouts

Coconut oil or ghee

2 medium peaches

3 tablespoons of coconuts flakes

Salt and pepper to taste

2 tablespoons of balsamic vinegar

3 tablespoons of water

Directions:

Wash, clean and cut Brussels sprouts in half lengthwise, season them with salt and pepper. In a wok melt oil or ghee; add Brussels sprouts.  Stir-fry Brussels sprouts on both sides on medium heat, until they turn golden brown. Lower the heat to low, add water and cover Brussels sprouts. Let them simmer on low heat, covered for about 5-7 minutes. Meanwhile toast coconut flakes in the toaster oven about 30 seconds. Remove the cover, add peaches and balsamic vinegar to the Brussels sprouts and mix the ingredients with spatula. Cook them for another minute or two. Transfer Brussels sprouts and peaches to a serving dish; garnish them with coconut flakes.