Best Grilled Lamb Chops With Blueberry Lemon Reduction Recipes

Grilled Lamb Chops With Blueberry Lemon Reduction image

Provided by Chef mariajane

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
1/2 teaspoon lemon zest
2 tablespoons olive oil
1 lb loin lamb or 1 lb rib chop
salt and pepper
1 tablespoon butter
3 tablespoons onions, finely minced
1 garlic clove, finely minced
1/2 teaspoon rosemary, finely minced
1 tablespoon balsamic vinegar
1/3 cup blueberry juice
salt and pepper
1 tablespoon fresh lemon zest
1 1/2 cups europe's best woodland blueberries, frozen

Steps:

LAMB: Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator for at least two 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 required doneness. Remove to a covered platter.
FOR REDUCTION: Melt butter in skillet and add onion, garlic and rosemary. Cook untl fragrant and translucent, about two minutes. Add balsamic vinegar and cook over medium heat until reduced by half. Add blueberry juice., salt and pepper and cook over medium heat for 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.

Grilled Lamb Chops w/ Blueberry Juniper Sauce Recipe - (4.1/5) image

Provided by Shaylie

Number Of Ingredients 17

For the sauce:
1 TABLESPOON OLIVE OIL
1 TABLESPOON BUTTER
1/4 SHALLOT, MINCED
2 TABLESPOONS HONEY
1 TABLESPOON WHITE BALSAMIC VINEGAR
1 CUP BLUEBERRIES, SMASHED
4 JUNIPER BERRIES
1 DRIED GHOST CHILE (OR A MORE MILD CHILE OF CHOICE)
6 MINT LEAVES, CHOPPED
For the lamb:
2 POUNDS FRENCHED LAMB CHOPS OR LOIN
2 TEASPOONS KOSHER SALT
1/2 TEASPOON GARLIC
1/2 TEASPOON CORIANDER
1/8 TEASPOON JALAPEÑO POWDER (or Cayenne Pepper)
1/4 TEASPOON WHITE PEPPER

Steps:

1. Make the sauce: In a saucepan, soften the shallot in the oil and butter, then add the honey, vinegar and blueberries and allow the mixture to come to a simmer. 2. In a spice grinder, or using a knife, finely chop the juniper berries and chile. Add this to the sauce. Let the sauce simmer for about 5 minutes and finish with the chopped fresh mint leaves. Remove from the heat. 3. Make the lamb: Lightly rub the chops or loin with the oil. Mix the rest of the ingredients and dust each side of the lamb with the spice blend. Grill the chops on medium-high for 3-1/2 to 4 minutes per side. 4. Allow the lamb to rest for a few minutes before plating. Serve the chops with the sauce drizzled along the plate.