Recipe: Blueberry White Pepper Lamb Chops
Juicy lamb loin chops are seared, then glazed with a tangy, all-natural blueberry sauce. Elegant enough for any dinner party, takes only 20 minutes!
- 8 lamb loin chops
- 1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 tsp grapeseed or canola oil
- 1/2 cup Blueberry White Pepper Not Ketchup sauce, plus more for serving
- 2 tbsp chopped parsley
Preheat the oven to 350 degrees F.
Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.
Brown Lamb Chops
Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes. (If you’re using thin lamb rib chops, cut this down to 2 minutes on each side.)
Glaze Lamb Chops
Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup.
Roast Lamb Chops
Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they’re cut, so use your judgment.
Serve Lamb Chops
To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.
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