Grilled Lamb Chops with Fresh Blueberry Sauce
Summer brings us blueberries by the bucket full. Last week, I was in Maine and we picked the tiny, wild blueberries until our fingers turned blue. Then we grilled some lamb chops we bought from a farm stand — yes they have a wealth of sustainable, organic foods available in the great state of Maine — and soon we had a stupendous dinner.
Blueberry Pan Sauce
extra virgin olive oil
1/2 cup finely chopped sweet onion
2 garlic cloves, smashed
sea salt and cracked black pepper
chopped fresh thyme
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 loin lamb chops at room temperature
thinly sliced fresh mint for garnish
Heat 1 tablespoon oil in large skillet over medium heat. Add onions and cook until reduced by half and beginning to turn golden color, about 5 minutes. Add garlic, a bit of salt and pepper, a pinch of thyme.
Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with the back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Let stand at room temperature.
