Lamb Chops with Blueberry-Balsamic Reduction

This restaurant-caliber meal merges traditional Icelandic flavors with modern methods of preparation.
By Denise Browning
Lamb Chops with Blueberry-Balsamic Reduction

Lamb Chops with Blueberry-Balsamic Reduction
Prep Time
Cook Time
Total Time
This restaurant-caliber meal merges traditional Icelandic flavors with modern methods of preparation.
Recipe Type: Main
Serves: 2-4
For the Lamb 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
  • 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
For the Lamb Chops
  1. 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.
  2. 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).
  3. 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.
For the Blueberry-Balsamic Reduction
  1. 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.
  2. 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.
  3. 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!
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