Saturday, 23 April 2011

Fusion: Easter continues with Blueberry Lambchops

Chef Stefano is probably down south in his beloved Lecce cooking for his parents and sister...
And there might be a good chance he is making this recipe that he taught me a while back, and it is divine!!! Again fruit in a main dish is not something that everyone likes, but this one is surprisingly good. The taste of the meat comes out really well with the blueberry....

Ingredients: serves 4

  • 8 Lamb Chops
  • 3 tablespoons of Olive Oil 
  • 2 garlic cloves
  • small glass of white wine
  • 250 gr Blueberries
  • a glass of Sweet liquor or Brandy
  • 1 tablespoon Thyme
How to make it:
Clean the garlic by squashing it with a knife and peeling off the skin. Heat up the oil in a skillet and add the garlic until it starts to smell all nice and garlicky! 
Add the white wine to make it slightly more liquid.
Take out the lamb chops when they are halfway done.
Add to the same skillet the blueberries and cook them while squashing them slightly with a fork and add the liquor. Let the alcohol evaporate.
Finish the lamb chops in the oven in order for them to remain crispy on the outside and soft and pink on the inside.
Serve with the blueberry sauce.

Outcome: A surprising version of the classic easter dish. You can serve them with oven baked rosemary potatoes.

Blueberry Lamb Chops
Buon Appetito
Chef Steph

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