Blueberry Lamb
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 29.58 ml olive oil
- 2 (340.19 g) lamb loin chops
- 2 clove garlic, finely chopped
- 1 plum tomato, finely diced
- 59.14 ml blueberry vinegar (substitute raspberry vinegar if you wish)
- 177.44 ml chicken stock
- 118.29 ml whipping cream
- 118.29 ml fresh blueberries (frozen can be substituted; do not thaw)
directions
- Heat oil in heavy skillet (cast iron is good) over medium-high heat until very hot; add lamb chops to pan and brown, 3 minutes per side.
- Remove chops from skillet, place on a plate and cover to keep warm.
- Turn heat down to medium and add garlic to skillet, saute for 30 seconds, then add the tomato, vinegar, chicken stock and cream and whisk together.
- Cook until reduced in half (3 to 5 minutes).
- Return chops to skillet along with any accumulated juices.
- Cook, uncovered, for 3 minutes; add the berries and cook for 1 minute more.
- Remove each chop to a warmed dinner plate; taste sauce and add salt and pepper if you wish; serve.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!