Dinner Recipes

Lamb Chops with Rosemary Blueberry Sauce

Lamb Chops with Rosemary Blueberry Sauce



Lamb Chops with Rosemary Blueberry Sauce

Serves: 4


2 teaspoons Napa Valley organic olive oil
2 teaspoons fresh ginger minced
1 large clove Melissas organic garlic minced
1 1/2 cups fresh blueberries about 1 1/2 packages
1 1/2 tablespoons honey
1 cup Christian Brothers ruby port wine
2 tablespoons balsamic vinegar
5 sprigs fresh rosemary
8 lamb loin chops trimmed about 2 1/2 pounds total
1/2 teaspoon salt
1/2 teaspoon Pepper


Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook, stirring constantly, 1 minute. Add blueberries and honey and cook about 1 minute until juice is released. Pour in port and vinegar and arrange rosemary sprigs under the surface of the liquid. Bring to a boil, and cook until liquid is thickened and reduced, about 20 minutes. Stir occasionally. Sauce can stand at room temperature until meat is ready.

Preheat the broiler. Season both sides of lamb chops with salt and pepper. Broil 4 minutes on each side for medium rare, 5 minutes on each side for medium, and so on. Place lamb chops on a serving platter and let stand for 2 to 5 minutes re heat sauce over medium high heat for 1 minute, if necessary. Remove rosemary sprigs. Spoon over lamb chops or pass separately.