Lamb with Blueberry Sauce
This recipe is quick enough for a weeknight, and elegant enough for entertaining.
- 1 tbsp olive oil
- 1 small cooking onion, finely diced
- salt, pepper
- 4-6 lamb loin chops
- ½ cup apple juice, or white wine, divided
- 2 tbsp blueberry jam
Warm the oil on medium low in a large skillet or frying pan; Cook onion in oil, with a sprinkle of salt, until it begins to soften.
Push onion to the edges of the pan, raise the temperature to medium and add chops; let the meat brown, cooking 3 minutes.
Turn the chops over, add ¼ cup of the juice or wine, and stir the onion in from the edges. Cook 5 minutes, or until meat is cooked through. Lift chops onto a plate.
Add remaining ¼ cup juice or wine, jam, and black pepper to pan with onions. Raise heat so that the liquid boils and stir to incorporate the jam. Cook until the liquid begins to evaporate and sauce becomes thick, approximately 2 minutes.
Remove sauce from stove and spoon over the waiting meat. (Serves 4)