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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)
  • 2-1/2 tablespoons fresh thyme
  • 2 garlic cloves minced
  • 5 tablespoons olive oil divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Blueberry-Balsamic Reduction:

  • 1 tablespoon olive oil
  • 2 tablespoons shallots minced
  • 1/4 cup balsamic vinegar
  • 3/4 cup blueberry juice either store-bought or homemade**
  • 1/4 teaspoon sugar
  • 1 large or 2 small thyme sprigs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black peper
  • 1 tablespoon unsalted butter

**To make your own blueberry juice, blend 1/4 fresh or frozen blueberries and 1/2 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 1/2 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 1/4 fresh or frozen blueberries and 1/2 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
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