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A plate of lamb chops with garnishes
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5 from 4 votes

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!
Course:Entree
Cuisine:American
Keywords:Blueberry-balsamic reduction, lamb chops
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings 4 people
Calories278 kcal

Ingredients

For the Chops:

  • 1 pound single lamb rib chops bone in and frenched (about 4 chops)
  • 2-½ tablespoons fresh thyme
  • 2 garlic cloves minced
  • 5 tablespoons olive oil divided
  • 1-½ teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Blueberry-Balsamic Reduction:

  • 1 tablespoon olive oil
  • 2 tablespoons shallots minced
  • ¼ cup balsamic vinegar
  • ¾ cup blueberry juice either store-bought or homemade**
  • ¼ teaspoon sugar
  • 1 large or 2 small thyme sprigs
  • ½ teaspoon salt
  • ¼ teaspoon ground black peper
  • 1 tablespoon unsalted 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.

    Nutrition

    Calories: 278kcal | Carbohydrates: 10g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 867mg | Potassium: 389mg | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 22.1mg | Calcium: 33mg | Iron: 2.8mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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