Lamb Chops with Blueberry Sauce

By now we’ve all heard about the amazing antioxidant benefits of eating blueberries so we can agree that, at a mere 83 calories per cup, blueberries are amazingly good for you. And you and I have chatted before about how easy it is to use frozen blueberries in your baking when you can’t find fresh. We’ve also talked about pairing blueberries with champagne and sorbet for a simple yet elegant dessert. So now let’s turn our attention to using blueberries in a savory recipe that combines blueberries, herbes de provence (for a little French flair, ooh la la) and red wine to create a sauce for tender lamb chops. The sweet-tart flavor of the blueberries and the floral aroma of the herbes de provence gently tame the slightly gamy flavor of lamb.

This dish is really easy to prepare so it’s great for everyday dinners but still chic enough for a dinner party. If you cook this for a dinner party, you can prepare the lamb and the sauce up to an hour ahead of time, leaving out the butter at the end. Hold in a low oven with the door slightly ajar until ready to serve. I like to preheat the oven to 225 degrees and then turn it off before I put in the lamb to wait for my guests. Make sure that the oven isn’t too hot because you don’t want to accidentally overcook the lamb, which should be cooked to medium if you follow the recipe directions. Swirl the butter into the sauce right before serving.

LAMB CHOPS WITH BLUEBERRY SAUCE

8 lamb loin chops or rib chops
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 shallot, finely minced
1/3 cup red wine
1/2 pint blueberries, washed and any stems removed
1 teaspoon herbes de provence
1 tablespoon cold unsalted butter

Season lamb on all sides with salt and pepper.

Heat olive oil over medium heat in a large saute pan.

Saute lamb on both sides until browned, about two and a half minutes per side. If you prefer a more well done chop, add another minute per side. Use your good judgment.

Remove lamb from pan and place on a plate.

Add shallots to pan and saute until translucent, stirring frequently.

Add blueberries and saute until the fruit begins to break down, about five minutes.

Add the red wine and herbes de provence.

Raise heat and bring to a quick boil.

Lower heat to medium-low. Add lamb back to the pan and simmer gently for a few minutes.

Swirl in the cold butter to thicken the sauce.

To serve, arrange the chops on a platter and spoon the sauce over the top.

Serves 4.