Blueberry Lemon Glazed Lamb Chops

Ingredients

• 8 lamb chops (about 1-inch thick)

• Salt and pepper to taste

• 1/2 cup TAO Blueberry Lemon Balsamic Vinegar

• 2 tablespoons honey

• 2 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon TAO Olive Oil

• 1/2 cup fresh blueberries

• 1 tablespoon unsalted butter

• Zest of 1 lemon

Directions

1. Pat the lamb chops dry with a paper towel and season both sides generously with salt and pepper. Set aside.

2. Heat olive oil in a large skillet over medium-high heat. Sear the lamb chops for about 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove from the pan and let them rest under foil.

3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the TAO Blueberry Lemon Balsamic Vinegar, honey, and fresh rosemary, stirring to combine.

4. Toss in the fresh blueberries and let the mixture simmer for 5-6 minutes until the sauce has reduced and thickened slightly, and the blueberries have softened.

5. Stir in the butter and lemon zest for a silky, flavorful finish.

6. Drizzle the blueberry lemon balsamic glaze over the lamb chops and serve with roasted vegetables or couscous for an exotic and elegant meal.