Blueberry Lamb

1. 1

   Heat oil in heavy skillet (cast iron is good) over medium-high heat until very hot; add lamb chops to pan and brown, 3 minutes per side.

2. 2

   Remove chops from skillet, place on a plate and cover to keep warm.

3. 3

   Turn heat down to medium and add garlic to skillet, saute for 30 seconds, then add the tomato, vinegar, chicken stock and cream and whisk together.

4. 4

   Cook until reduced in half (3 to 5 minutes).

5. 5

   Return chops to skillet along with any accumulated juices.

6. 6

   Cook, uncovered, for 3 minutes; add the berries and cook for 1 minute more.

7. 7

   Remove each chop to a warmed dinner plate; taste sauce and add salt and pepper if you wish; serve.

No additional tips available.