FOR THE LAMB CHOPS
4 lamb chops
1 tbsp fresh thyme
2 garlic cloves, minced
5 tbsp extra-virgin olive oil
1 tsp salt
1 tsp freshly ground black pepper
FOR THE BLUEBERRY BALSAMIC REDUCTION
1 tbsp extra-virgin olive oil
2 tbsp shallots, minced
¼ cup balsamic vinegar
¾ cup blueberry juice
¼ tsp sugar
1 large thyme sprig
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp unsalted butter
1 Prepare the reduction first by placing a medium saucepan over a medium heat. Add the extra-virgin olive oil and sweat the shallots until they become translucent.
2 Pour the balsamic vinegar and blueberry juice into the pan, stir in the sugar and bring to the boil. Add the thyme and allow the liquids to gently boil, reducing for about 7 minutes or until about ½ cup of liquid remains. Season with salt and pepper. Remove from the heat and swirl the butter into the pan. Remove the thyme sprigs and set aside.
3 Next prepare the chops. In a small bowl, combine the thyme, garlic, three tbsp of extra-virgin olive oil, salt and pepper. Stir well until all the ingredients are combined. Coat the lamb chops with the mixture, rubbing it into the meat using your hands. Place in the fridge for 30 to 40 minutes.
4 In a large frying pan, heat the remaining 2 tbsp of extra-virgin olive oil over a medium-high heat. When the oil is sizzling hot, sear the lamb chops on all four sides for about 2 to 5 minutes, to your preferred doneness
5 Place the lamb chops onto a serving place, cover with aluminium foil and allow to rest for 5 to 7 minutes before drizzling with the reduction.
6 Serve with mashed potato, vegetables or noodles.