Ingredients:

1 Tablespoon Olive Lucy Rosemary Agrumato Olive Oil

1/2 cup sweet onion, finely chopped

2 garlic cloves, finely chopped

Sea salt and fresh ground black pepper

1/2 cup fresh blueberries

1/4 cup water

4 tablespoons Olive Lucy Wild Blueberry Balsamic Vinegar

4 loin lamb chops (room temperature

 

Directions:

Heat 1 tablespoon of the Rosemary Olive Oil in large skillet over medium heat.

Add onions and cook until reduced by half and beginning to turn golden in 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. Turn grill to 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.

 

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