This restaurant-caliber meal merges traditional Icelandic flavors with modern methods of preparation.
By Denise Browning
- 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
- 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
- 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. Refrigerate for about 30-40 minutes.
- 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.
- 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.
- 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!
Denise Browning is a native Brazilian foodie, trained Chef, cooking instructor, restaurant menu/recipe developer, and former lawyer. She is also the author of From Brazil To You - a blog that features Brazilian, fusion, and international dish recipes, stories, and photography of Brazil. Her writing has appeared in Cia Brasil Magazine, while her photography is frequently featured on Foodgawker, TasteSpotting, and Foodepix. She lives in Texas with her American husband and two children.