Lamb Chops With Savory Blueberry Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 boneless lamb chops
• oil, suitable for high heat frying
• 2 shallots, thinly sliced
• 1/2 cup red wine (i tried a wine from c^otes du rh^one)
• 1/4 cup water
• 1/2 cup blueberries (fresh or frozen)
• 1/2 lemon, zest and juice
• 2 tablespoons butter
• fresh parsley, coarsely chopped

Recipe

• 1 preheat the oven to 425°f.
• 2 salt and pepper both sides of each lamb chop. heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four lamb chops.
• 3 brown the lamb chops, about 2 minutes on each side. remove the chops from the pan and transfer to an ovenproof platter; place in oven. remove when the lamb is just cooked through, about 10-12 minutes.
• 4 while the lamb chops are in the oven, prepare the sauce. heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• 5 sauté the shallots until soft and golden. add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• 6 add the blueberries. when the skins begin to burst, add the lemon zest and juice. let the sauce continue to boil and thicken until the lamb chops are ready.
• 7 once the lamb chops are ready, remove the pan from the oven and place the lamb chops on a cutting board and let them rest while finishing the sauce.
• 8 turn the heat off under the saucepan and stir in the butter until it is completely melted. if using unsalted butter, add a pinch of salt.
• 9 serve the lamb chops either whole or sliced, topped with the blueberry sauce and fresh parsley.