Thyme Lamb Chops with Blueberry-Balsamic Reduction
User Reviews
5
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Prep Time
25 mins
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Cook Time
4 mins
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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
Description
Thyme Lamb Chops with Blueberry-Balsamic Reduction involves coating lamb rib chops with fresh thyme, minced garlic, olive oil, salt, and pepper, then searing them in a hot pan until cooked to your preferred doneness. Resting the meat allows juices to redistribute for a tender bite. The accompanying reduction is prepared by sweating shallots, then simmering balsamic vinegar and blueberry juice with thyme sprigs, sugar, salt, and pepper, finishing with butter to add smoothness. This sauce balances richness and acidity, enhancing the lamb's natural flavors.
The balance of earthy thyme-infused lamb and a fruity, tangy reduction creates a refined flavor profile. Crisp seared edges on the chops give texture contrast while the rest remains juicy and tender. This recipe suits occasions where a sophisticated yet approachable main course is desired, pairing well with simple sides to let the lamb shine.
For homemade blueberry juice, blend fresh or frozen blueberries with water, then strain to ensure a smooth reduction base. Let the lamb rest after cooking to retain moisture. The reduction can be made while the meat rests, ensuring a warm, freshly finished sauce when served.
Ingredients
For the Chops:
- 1 pound lamb rib chops bone in and frenched (about 4 chops, single
- 2-½ tablespoons thyme fresh
- 2 garlic minced, cloves
- 5 tablespoons olive oil divided
- 1-½ teaspoons salt
- 1 teaspoon black pepper freshly ground
For the Blueberry-Balsamic Reduction:
- 1 tablespoon olive oil
- 2 tablespoons shallot minced
- ¼ cup balsamic vinegar
- ¾ cup blueberry juice either store-bought or homemade**
- ¼ teaspoon sugar
- 1 thyme large sprigs or 2 small sprigs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter unsalted
**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.
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
- You can make fresh blueberry juice by blending blueberries with water and straining before using it in the reduction.
- Let lamb chops rest covered for 5-7 minutes after searing to retain juiciness.
- The reduction is best served warm, poured over the rested lamb.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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