Thyme Lamb Chops with Blueberry-Balsamic Reduction
Lamb Chops with Blueberry-Balsamic Reduction is a quick dish that consists of pan-seared lamb chops topped with a delicious blueberry-balsamic reduction sauce. It's served on a chilled bed of greens!
1poundsingle lamb rib chopsbone in and frenched (about 4 chops)
2-½tablespoonsfresh thyme
2garlic clovesminced
5tablespoonsolive oildivided
1-½teaspoonssalt
1teaspoonfreshly ground black pepper
For the Blueberry-Balsamic Reduction:
1tablespoonolive oil
2tablespoonsshallotsminced
¼cupbalsamic vinegar
¾cupblueberry juiceeither store-bought or homemade**
¼teaspoonsugar
1large or 2 small thyme sprigs
½teaspoonsalt
¼teaspoonground black peper
1tablespoonunsalted butter
**To make your own blueberry juice, blend ¼ fresh or frozen blueberries and ½ cup water in a blender. When well blended, strain and then use for the reduction.
Instructions
Prepare chops: In small bowl, combine the thyme, garlic, 3 tablespoons of olive oil, salt, and pepper. Stir well until combined. Coat the lamb chops with the mixture, massaging it into the meat with your fingers.
In a large frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is sizzling hot, sear the lamb chops on all four sides (2 flats sides, top, and bottom) for about 2-3 minutes total (for rare) or for about 4-5 minutes total (for medium).
Transfer the lamb chops to a serving plate, cover tightly with aluminum foil, and let sit for about 5-7 minutes before serving drizzled with the reduction. While lamb chops are resting, prepare the reduction.
Make the reduction: Heat a medium saucepan over medium heat, add the olive oil, and sweat the shallots until translucent, about 1 minute. Pour both the balsamic vinegar and blueberry juice into the pan, stir in the sugar and bring to a boil.
Add the thyme and allow the liquids to gently boil, reducing for about 7 minutes or until only about ½ cup of liquid remains. Season with salt and pepper. Remove from heat and swirl the butter into the pan.
Remove the thyme sprigs. Serve lamb chops on a bed of cold vegetables (e.g. fresh cucumber noodles made with a melon scraper or lemon zester, blanched peas and cubed carrots) drizzled with the blueberry-balsamic reduction. Enjoy!
Recipe Notes
**To make your own blueberry juice, blend ¼ fresh or frozen blueberries and ½ cup water in a blender. When well blended, strain and then use for the reduction.
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