Lamb Chops with Blueberry Sauce

Here’s what you’ll need:

Serves: 2

- 2 to 4 lamb chops, depending on size

- salt and pepper

- 1 tbsp butter

- 1 tbsp olive oil

- 1 or 2 shallots, diced

- 1 or 2 garlic cloves, minced

- 1/4 cup red wine

- 1/2 cup fresh blueberries

- 2 tbsp balsamic vinegar

Instructions:

The original recipe called for the lamb to be browned in the same pan that you plan to make the sauce, then finished off in the oven. We decided to grill our lamb chops instead (might as well while the weather’s still decent, right?). Either way will work just fine.

Season the chops on both sides with salt and pepper. Cook the lamb as you normally would to desired temperature (with lamb, I always recommend no more than medium to medium-well). While the lamb is cooking, make your sauce.

In a medium saute pan, heat the butter and olive oil over medium heat. Saute the onions until translucent and soft, about five minutes. Add the garlic and cook for an additional 30 seconds, until fragrant but not brown. Deglaze the pan with the red wine, stir the pan around and simmer away until reduced by half, three to five minutes. Add the blueberries and balsamic vinegar, stirring again to combine, and simmer for about three minutes. Remove the pan from the heat and transfer to a food processor. Puree until smooth and sauce-like. The finished product will be a beautiful purple-blue sauce.

Plate the lamb chops on top of something starchy that will soak up all the extra sauce (we used couscous, but pretty much anything will work nicely) and spoon the sauce on top.

© 2010 Per l’Amore del Cibo