lamb chops with blackberry sauce

Ingredients

• Servings: 6
• 6 (4 ounce) boneless lamb loin chops
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons olive oil, divided
• 2 shallots, minced
• 2 teaspoons dried thyme leaves
• 3/4 cup sweet
• 3/4 cup blackberry juice
• 3/4 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 cups fresh blackberries

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• season the lamb chops on both sides with salt and pepper. heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). set the chops aside.
• heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. pour in the , blackberry juice, chicken broth, and balsamic vinegar. bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. cook until reduced by a third, about 5 minutes. mix cornstarch and water into a paste, and stir into the sauce. cook until thickened, stirring constantly, about 1 minute. reduce heat to low, and stir in the blackberries. simmer until berries are hot.
• return the chops to the skillet, and turn to coat with sauce. serve hot, topped with sauce.