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.