& Pasta Dishes, Category_Recipes>Meat, Seafood -

Blueberry Rosemary Lamb Chops

1 Tbs    Olive Destination Rosemary Olive Oil
1/2 C.  Sweet Onion, finely chopped
2           Garlic Cloves, finely chopped
              Sea Salt and cracked Black Pepper
1/2 C.  Fresh Blueberries
1/4 C.  Water
4 Tbs    Olive Destination Blueberry 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.