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Grilled Lamb Chops with Blueberry Lemon Reduction

Total Time: 30 mins.
Prep Time: 15 mins.
Cook Time: 15 mins.
Serves: 4 servings

Ingredients

Lamb:
10mL (2 tsp) finely chopped rosemary
2 cloves garlic, minced
2mL (1/2 tsp) lemon zest
30mL (2 tbsp) olive oil
454g (1lb) lamb loin or rib chops
Salt and pepper to taste


Blueberry Reduction:
15mL (1 tbsp) butter
45mL (3 tbsp) finely minced onion
1 clove garlic, finely minced
2mL (1/2 tsp) finely minced rosemary
15mL (1 tbsp) balsamic vinegar
75mL (1/3 cup) blueberry juice
Salt and pepper
15mL (1 tbsp) fresh lemon juice
375mL (1 1/2 cups) Europe’s Best® Woodland Blueberries, frozen

Star Product

Wild Woodland Blueberries

Directions

1. Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator at least 2 hours. Lightly grease bbq grill or grill pan and heat on high. Sprinkle lamb with salt and pepper and grill 2-3 minutes per side, until desired doneness. Remove to a covered platter. For reduction, melt butter in skillet and add garlic, onion and rosemary. Cook until fragrant and translucent, about 2 minutes. Add balsamic vinegar and cook over medium heat until reduced by half. Add blueberry juice, salt and pepper and cook over medium heat, 2 minutes. Add blueberries and cook until warmed. Remove from heat and add lemon juice. Arrange lamb chops on platter and drizzle with reduction. Serve immediately.