1/2 Cup Olive Cart Rosemary Olive Oil
1/2 Cup Sweet Onion, finely chopped
3 Garlic Cloves, finely chopped
Olive Cart Michigan Flaked Sea Salt
South Haven Black Peppercorns,ground
1/2 Cup Fresh Blueberries
1/4 Cup Water
4 Tbsp Olive Cart Blueberry Fest Balsamic Vinegar
4 Loin Lamb chops (at room temperature)
Heat 1 tablespoon of rosemary oil in large skillet over medium heat. Add onions and cook until
reduced by half and beginning to turn golden color, about 5 minutes. Add garlic, a bit of salt and pepper. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and balsamic
vinegar. Stir to blend. Mash berries with the back of fork and cook until sauce thickens, stirring
often, 3 to 4 minutes. Let stand at room temperature.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush lamb chops on both sides with oil; sprinkle with salt and pepper. Grill about 3 to 4 minutes per side for medium rare. Transfer to plates. Spoon sauce over the meat. Serve immediately.
Posted by Dave in Recipes on Sep 13, 2012 . .
