There’s something magical about the combination of sweet and savory, and this dish captures that perfectly. Picture this: a tender lamb chop, seared to perfection, with a rich, fragrant rosemary blueberry sauce drizzled over the top. The sweetness of the blueberries mingling with the depth of port and balsamic, creating a sauce that coats the lamb in a velvet-like finish. It’s a dish that feels both elegant and comforting, perfect for a romantic dinner or a special gathering.
As you prepare this meal, the aroma of fresh rosemary and sizzling garlic fills the air, and you can almost hear the sizzle of the lamb chops as they hit the broiler. The sauce, reduced slowly to concentrate the flavours, becomes a perfect foil to the richness of the lamb. It’s a recipe that’s sure to leave your guests (or your partner) in awe—and maybe even a little in love with the dish.
Serves: 4
Ingredients
- 2 teaspoons (10 ml) Local organic olive oil
- 2 teaspoons (10 g) fresh ginger, minced
- 1 large clove (5 g) Local garlic, minced
- 225 g fresh blueberries (about 1 1/2 small punnets)
- 1 1/2 tablespoons (22 g) honey
- 240 ml "Your Favourite" ruby port wine
- 2 tablespoons (30 ml) balsamic vinegar
- 5 sprigs fresh rosemary
- 8 lamb loin chops, trimmed (about 1.1 kg total)
- 1/2 teaspoon (2 g) salt
- 1/2 teaspoon (2 g) freshly ground black pepper
Directions
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Make the Sauce: Heat the olive oil in a small saucepan over medium heat. Add the minced ginger and garlic, stirring constantly for about 1 minute until fragrant.
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Add the Blueberries: Stir in the blueberries and honey, allowing them to cook for about 1 minute until the berries start to release their juice. The sweetness of the honey will begin to mingle with the natural tartness of the berries, creating a wonderfully balanced base for the sauce. Remember to save some for the lamb.
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Add Wine and Vinegar: Pour in the ruby port wine and balsamic vinegar. Nestle the rosemary sprigs beneath the surface of the sauce, allowing them to infuse the liquid with their piney, herbal scent. Bring the sauce to a boil, then reduce the heat and simmer, stirring occasionally. Let the sauce cook for about 20 minutes or until it thickens and reduces to a rich, syrupy consistency.
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Set the Sauce Aside: Once the sauce has thickened, remove it from the heat. You can let it rest at room temperature until you're ready to serve. If needed, simply reheat it over medium-high heat for about 1 minute before serving.
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Cook the Lamb: Preheat the broiler. Season both sides of the lamb chops with salt, pepper & a mix of smashed blueberries, rosemary, oregano & sage, ensuring each chop is generously coated. Place the chops under the broiler and cook for about 4 minutes on each side for medium-rare, 5 minutes on each side for medium, or longer if you prefer your lamb more done.
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Rest the Lamb: Once the lamb chops are cooked to your liking, remove them from the broiler and let them rest for 2 to 5 minutes. This resting period allows the juices to redistribute within the meat, keeping it juicy and tender.
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Serve: Discard the rosemary sprigs from the sauce and spoon the sauce generously over the lamb chops, or serve it on the side for guests to pour themselves. The vibrant, dark sauce will contrast beautifully with the tender pink lamb, creating a dish that's as visually stunning as it is delicious.
A Perfect Pairing
The blend of rosemary and blueberries might sound unexpected at first, but it works wonders with the rich, slightly gamey flavour of lamb. The port wine adds a touch of depth and complexity, while the balsamic vinegar gives a tangy note that balances the sweetness of the berries. This dish is truly a celebration of contrasting flavours working in harmony—a perfect centrepiece for a special occasion. Paired with a glass of the same ruby port used in the sauce, this dish feels indulgent, yet remarkably easy to make.
It’s the kind of meal that, with its aromatic rosemary and berry sauce, will make your kitchen feel like a cozy, romantic hideaway, where delicious things happen with just a little time and a lot of heart.
Nutritional Information (per serving):
- Calories: 525
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Fat: 29 g
- Saturated Fat: 8 g
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Carbohydrates: 20 g
- Sugar: 15 g
- Fiber: 2 g
- Protein: 48 g
- Sodium: 660 mg
- Cholesterol: 95 mg
Let this dish be your go-to for moments that call for something truly memorable—because sometimes, the best way to show love is through a deliciously unexpected combination of flavours.