Thyme Lamb Chops with Blueberry-Balsamic Reduction
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
29 mins
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Servings
4 people
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Thyme Lamb Chops with Blueberry-Balsamic Reduction
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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!
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Ingredients
For the Chops:
- 1 pound single lamb rib chops bone in and frenched (about 4 chops)
- 2-½ tablespoons fresh thyme
- 2 garlic cloves minced
- 5 tablespoons olive oil divided
- 1-½ 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
**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.
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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 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!
Notes
- **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.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
10g
(3%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
82mg
(27%)
Sodium
867mg
(36%)
Potassium
389mg
(11%)
Sugar
7g
(14%)
Vitamin A
210IU
(4%)
Vitamin C
22.1mg
(25%)
Calcium
33mg
(3%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 867mg | 36% |
| Potassium | 389mg | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 33mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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