Lamb Sirloin Chops with Framboise-Blueberry Sauce

by Emily Kemme
Lamb Sirloin

After the first bite of these simple chops with their restaurant-quality sauce, you’ll be transported to a French bistro in your own home. Quick and easy, it will ramp up a weeknight meal, or allow you to entertain guests elegantly with not much effort.

Lamb Sirloin Chops with Framboise-Blueberry Sauce Recipe

4 lamb sirloin chops, about 1 1/2 inches thick

2 T unsalted butter

1 T olive oil

salt and pepper

For Framboise-Blueberry Sauce

Lamb Sirloin Sauce

Simmering Framboise-Blueberry sauce. The essence of simple.

2 small shallots, peeled, quartered and small diced

3/4 c. red wine

1/4 c. vegetable or beef broth

1/3 c. L’Olivier Framboise vinegar (I order this pulpy raspberry vinegar from Zabars where it sells for $16.98 for a 200ml bottle which has a long refrigerator life.  You may also substitute raspberry vinegar).

1/2 tsp sugar* (use only if substituting raspberry vinegar for the sweeter L’Olivier product)

1/2 c. fresh blueberries, rinsed and stemmed.

Turn oven to 350°F.

Rinse chops, pat dry and sprinkle with salt and pepper. Heat butter and olive oil in large heavy skillet with lid on medium high heat. Sear chops on both sides until lightly browned. The meat will easily release from the pan if it is ready to turn. If you have to tear it, it’s not ready. Remove chops to plate.

Add shallots to skillet and lightly brown on medium heat. Pour in wine, raise heat and bring to boil, scraping up browned bits until wine is reduced by half. Add broth and vinegar and reduce heat to low; keep at low simmer. Add blueberries and reserved juices that have collected under lamb. Pour sauce into small saucepan and keep at low simmer. Sauce should coat the back of a spoon. Add a few grinds of fresh pepper to taste, then cover and keep warm.

Return chops to skillet, cover with lid and place in oven. Roast for 10 minutes or until meat thermometer inserted into thickest part of sirloin reaches 135°F. Carefully return hot skillet to stovetop. Place chops on 4 plates, spooning sauce over.

Serve with roasted or mashed potatoes, steamed green beans and a medium-bodied red wine such as Merlot or Shiraz.

Lamb Sirloin

A simple bistro dinner at home!

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