A friend of mine spent a summer in Iceland and came back talking about the lamb constantly. Small farms, short growing season, grass-fed animals that wandered wherever they liked. I’ve never been, but I’ve been chasing that flavor for years through sourcing and technique. This recipe gets close. The blueberry-balsamic reduction sounds fancier than it is: shallots, balsamic, blueberry juice, a sprig of thyme, reduced down until syrupy. It takes about fifteen minutes. The lamb does most of the heavy lifting with a garlic-thyme marinade and a hard sear on all four sides. Rest the chops before plating or you lose the juices you worked for.
How to Make Lamb Chops with Blueberry-Balsamic Reduction
Marinating time
Thirty minutes is the minimum listed here; go longer if you can. An hour or two in the fridge gives the garlic and thyme time to penetrate beyond the surface. Pull the chops out fifteen minutes before searing so they cook more evenly.
Getting the sear right
Pat the chops completely dry before they hit the pan. Any moisture on the surface steams instead of searing. Medium-high heat, hot pan, two to three minutes per side for rare. Sear all four sides including the thin edge of fat. That fat edge matters for flavor. 
The reduction
Start the reduction while the chops rest. Cook the shallots first, then deglaze with balsamic and add the blueberry juice. Reduce by about half until it coats a spoon. Season at the end, not during. It concentrates as it cooks and can tip salty fast if you season early.
Lamb Chops with Blueberry-Balsamic Reduction
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Icelandic-inspired lamb chops get a modern twist with a sweet and tangy blueberry balsamic reduction. Restaurant-quality flavor at home!
Ingredients
- 1 lbs (454 g) single lamb rib chops, bone in and frenched (about 4 chops)
- 2.5 tbsp fresh thyme
- 2 cloves minced garlic
- 5 tbsp olive oil, divided
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp minced shallots
- 0.25 cups (60 ml) balsamic vinegar
- 0.75 cups (177 ml) blueberry juice, either store-bought or homemade
- 0.25 tsp sugar
- 1 large or 2 small thyme sprigs
- 0.5 tsp salt
- 0.25 tsp ground black peper
- 1 tbsp unsalted butter
Instructions
- For the Lamb Chops
- In a small bowl, combine thyme, garlic, 3 tablespoons olive oil, salt, and pepper. Stir well, then coat the lamb chops with the mixture, massaging it in. Refrigerate for 30-40 minutes.
- In a large frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Sear the lamb chops on all four sides for 2-3 minutes (rare) or 4-5 minutes (medium).
- Transfer the lamb chops to a serving plate, cover with foil, and let rest for 5-7 minutes before serving.
- For the Blueberry-Balsamic Reduction
- Blend 1/4 cup fresh or frozen blueberries and 1/2 cup water. Strain the mixture.
- Heat a medium saucepan over medium heat. Add olive oil and sweat the shallots until translucent (about 1 minute).
- Pour in balsamic vinegar and blueberry juice. Stir in sugar and bring to a boil. Add thyme and boil for 7 minutes, or until 1/2 cup of liquid remains. Season with salt and pepper.
- Remove from heat and swirl in butter. Remove thyme sprigs.
- Serve lamb chops on a bed of cold vegetables drizzled with the blueberry-balsamic reduction.
Notes
- For a richer flavor, marinate the lamb chops for up to 4 hours instead of the minimum 30 minutes.
- If you don’t have blueberry juice, substitute an equal amount of red wine or port for a similar fruity depth.
- Leftover blueberry balsamic reduction can be stored in an airtight container in the refrigerator for up to 5 days and used as a marinade or salad dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Icelandic-Inspired
Nutrition
- Serving Size: 1 lamb chop
- Calories: 400
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Where do I find blueberry juice?
Most grocery stores carry it in the juice aisle, often near pomegranate or cranberry juice. You can also blend fresh or frozen blueberries with a bit of water and strain out the solids.
What internal temperature should I aim for?
For rare, pull the chops at 125F. Medium rare is around 130 to 135F. Remember the temperature rises a few degrees during resting, so take them off the heat slightly early.
Can I make the reduction ahead of time?
Yes. Make it up to a day ahead and store it in the fridge. Reheat gently over low heat and stir in the butter fresh right before serving so it stays glossy.
