Lamb with Lavender and Blueberry Sauce
I hope you enjoy this tasty and easy lamb recipe. It doesn't take long to prepare and it is a really satisfying dish. It pairs well with any variety of veggie side dishes and goes gorgeously with crisped whole wheat pita wedges served on a bed of fresh rosemary with some fresh cheese and a balsamic dip or fruit preserves. As far as wine goes, the lamb goes perfectly with a nice Pinot Noir as the earthy quality of the meat is enhanced and so too the fruit in the wine goes well with the blueberries in the sauce. Enjoy.
Lamb with Lavender and Blueberry Sauce
6 lamb chops
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon vegetable oil
2 medium shallots, finely chopped
1 cup dry red wine
2 1/2 teaspoons chopped fresh lavender
1/4 teaspoon sugar
1 cup fresh blueberries
2 tablespoons aged balsamic vinegar
1 tablespoon unsalted butter
Preheat oven to 425 degrees. Season lamb all over with salt and pepper. Heat oil in a large, heavy skillet over moderate heat until hot but not smoking. Brown the chops on both sides, about 4 to 6 minutes total. Transfer the lamb to a roasting pan and roast until medium-rare, about 12 minutes. Let stand to let the juices settle for about 10 or so minutes.
Meanwhile, make the sauce. After transferring the browned lamb to the roasting pan, pour off all but a tablespoon of fat from the skillet. Place the pan over medium heat and add the shallots. Cook until fragrant, stirring often, 2 to 3 minutes. Add the red wine and lavender, increase the heat, and simmer until reduced by half, about 5 minutes. Stir in the sugar, blueberries and balsamic vinegar and simmer 2 minutes. Add the butter and swirl to incorporate it into the sauce. Taste and adjust seasoning with salt and pepper. Slice the lamb and serve with the sauce.
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon vegetable oil
2 medium shallots, finely chopped
1 cup dry red wine
2 1/2 teaspoons chopped fresh lavender
1/4 teaspoon sugar
1 cup fresh blueberries
2 tablespoons aged balsamic vinegar
1 tablespoon unsalted butter
Preheat oven to 425 degrees. Season lamb all over with salt and pepper. Heat oil in a large, heavy skillet over moderate heat until hot but not smoking. Brown the chops on both sides, about 4 to 6 minutes total. Transfer the lamb to a roasting pan and roast until medium-rare, about 12 minutes. Let stand to let the juices settle for about 10 or so minutes.
Meanwhile, make the sauce. After transferring the browned lamb to the roasting pan, pour off all but a tablespoon of fat from the skillet. Place the pan over medium heat and add the shallots. Cook until fragrant, stirring often, 2 to 3 minutes. Add the red wine and lavender, increase the heat, and simmer until reduced by half, about 5 minutes. Stir in the sugar, blueberries and balsamic vinegar and simmer 2 minutes. Add the butter and swirl to incorporate it into the sauce. Taste and adjust seasoning with salt and pepper. Slice the lamb and serve with the sauce.
2 comments:
Yum, sounds like a great way to make use of the blueberries that will soon be arriving on store shelves! Thanks for the recipe!
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