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Grilled Lamb Chops with Blueberry Lemon Reduction

This succulent dish pairs the assertive taste of lamb with the delicate flavour of blueberries… it is simplicity at its best! Marinate the lamb for at least two hours and grill for 2-3 minutes per side. To serve, drizzle with a warm and savoury blueberry sauce.

Preparation Time: 15 minutes
Cook Time: about 15 minutes
Freezing: not recommended
Serving: 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

Preparation:

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.

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