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Thyme Lamb Chops with Blueberry-Balsamic Reduction

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
29 mins
Servings: 4 people
Calories: 278 kcal
Course: Main Course
Cuisine: American

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.

Instructions

    Cup of Yum
  1. 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. 
  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.
  4. 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.
  5. 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.
  6. 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

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

% 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.