Blueberry Lamb

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 (6 ounce) lamb loin chops
• 2 cloves garlic, finely chopped
• 1 plum tomato, finely diced
• 1/4 cup blueberry vinegar (substitute raspberry vinegar if you wish)
• 3/4 cup chicken stock
• 1/2 cup whipping cream
• 1/2 cup fresh blueberries (frozen can be substituted; do not thaw)

Recipe

• 1 heat oil in heavy skillet (cast iron is good) over medium-high heat until very hot; add lamb chops to pan and brown, 3 minutes per side.
• 2 remove chops from skillet, place on a plate and cover to keep warm.
• 3 turn heat down to medium and add garlic to skillet, saute for 30 seconds, then add the tomato, vinegar, chicken stock and cream and whisk together.
• 4 cook until reduced in half (3 to 5 minutes).
• 5 return chops to skillet along with any accumulated juices.
• 6 cook, uncovered, for 3 minutes; add the berries and cook for 1 minute more.
• 7 remove each chop to a warmed dinner plate; taste sauce and add salt and pepper if you wish; serve.