Hello there! My name is Caitlin, and I am a food scientist, chef-in-training, recipe developer, & food connoisseur. I am passionate about all things cooking, from restaurants, to recipes, to ingredients, to my gear. I love shopping, curating, & sharing my tips and tricks with you, so that you can do your very best work.
INGREDIENTS
1 rack of lamb (frenched)
3/4 C blueberries
3 tbsp aged balsamic vinegar
1/4 tsp sugar
4 cloves minced garlic
2 small sprigs of thyme
1 small sprig of rosemary
1 tbsp unsalted butter
pomegranate arils
lemon zest
microgreens
salt & pepper to taste
INSTRUCTIONS
Blend blueberries in a blender with 1/2 C of water to create homemade “juice”, strain through a fine mesh sieve
Combine blueberry juice, sugar, half the garlic, & half the herbs in a small sauce pot & simmer on low for 20 minutes, until it coats the back of a spoon
Marinate lamb chops in remaining garlic, herbs, evoo, and salt & pepper to taste while the reduction is cooking
Kill heat, and add balsamic vinegar & butter, the reduction sauce should look shiny
Sear off lamb chops in a pan, 2 minutes on each side maximum
Plate & enjoy!
This recipe is a lot easier to execute then you think. Not only can you flex your culinary knowledge by serving a “reduction sauce” and test your plating skills, but you can also prepare this in less than an hour, if that. Talk to the butcher at your local grocery store because nine times out of ten, they will french the rack of lamb for you if you don’t see one for sale in the case. That saves you a step (but it’s also great to learn how to do this yourself). The best way to elevate your sauce is to utilize an aged balsamic vinegar, the more years the better the flavor!