Lamb Chops with Blueberry Pan Sauce
4 lamb chops
Kosher salt and black pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 small onion, diced
1 large clove garlic, minced
1/4 cup red wine (I used cabernet sauvignon)
1/2 cup fresh blueberries
2 tablespoons balsamic vinegar
1. Take the lamb chops out of the refrigerator 30 minutes before cooking to let them come to room temperature. Season both sides with salt and pepper.
2. Heat the butter and oil in a saute pan over medium heat. Add the lamb chops, and cook for 1-2 minutes on each side to brown.
3. Move the lamb chops to a baking dish, and insert a meat thermometer in the thickest part of one of the chops. For medium, bake at 400 degrees until the lamb reaches 140 degrees, approximately 6-10 minutes. When the lamb chops are done, remove them from the oven and let rest for 5 minutes.
4. While the lamb is cooking, make the sauce. Add the onions to the saute pan that you browned the lamb in, and cook until softened. Add the garlic, and cook for an additional 30 seconds. Deglaze the pan with the red wine, and cook until reduced by half. Add the blueberries and balsamic vinegar, and simmer for 2-3 minutes. Puree the sauce in a food processor until smooth.
5. Serve the lamb chops with the blueberry sauce.
Source: Adapted from Mike’s Table to serve 2