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–+ servings

Lamb Loin Chops with a Blueberry Red Wine Glaze + Goat Cheese Mashed Potatoes

Comforting meat and potatoes dinner with a bright twist. In honor of Treat Yourself with Skyler episode 2 (where we talk all about blueberries!) I whipped up this hearty and delicious dish! While there are lots of flavors, this is really easy to make. First, I reduced blueberries with some red wine vinegar and herbs for our glaze. I then prepared mashed potatoes in an herbed goat cheese. Finally, I quickly sear some lamb loin chops. Put it all together and you get a sweet, savory, tangy and comforting dinner!
Print Recipe
Total Time 1 hour
Course Main Course
Cuisine American, Holiday
Servings 2

Equipment

  • Potato ricer (optional) I use this for maximum fluffiness!

Ingredients
  

Blueberry Glaze

  • 2 tbsp Olive oil for pan, season accordingly
  • 4 cloves garlic minced
  • 1/2 shallot minced
  • 2 tbsp rosemary minced
  • 1/2 tsp salt
  • Pepper to taste
  • 1 tsp red wine vinegar or red wine
  • 2 cups blueberries fresh or frozen

Herbed Goat Cheese Mashed Potatoes

  • 4 Russet or Yukon gold potatoes
  • 5 oz. (or 1 package) herbed goat cheese Or you can use gournay cheese (boursin), or cream cheese
  • 6 tbsp butter salted
  • 1/2 cup whole milk warmed on the stove

Lamb Chops

  • 6 lamb loin chops
  • Salt for seasoning, to taste
  • Pepper for seasoning, to taste

Instructions
 

Blueberry Glaze + Mashed Potatoes

  • Peel and cut the potatoes into quarters.
  • Fill a large pot or bowl with cold salted water (be generous with the salt!) and let the potatoes soak for 15 minutes.
  • While the potatoes soak, prep the blueberry glaze. Mince the garlic, shallots and rosemary and set aside.
  • Season a sauce pan with olive oil on medium heat. You don't want the oil too hot, or the garlic will burn! After 1-2 minutes, put the garlic and shallots into the hot pan and sauté until fragrant.
  • Add the rosemary and continue to mix on medium heat for another 1-2 minutes.
  • Turn the heat up to medium high and pour the blueberries into the pot. Stir periodically and mash the blueberries as they become soft. After the blueberries begin to soften (2-3 minutes) add the red wine vinegar. Continue cooking for 10-12 minutes until the blueberries reduce and the consistency thickens.
  • Once the consistency seems more "gel like," reduce the heat to a simmer (the lowest heat possible) and place the lid on top. If it seems to be drying out a bit, add a tablespoon of butter to bring it back to life.
  • Rinse the potato slices once more in cold water. Then, pour water into a large stock pot and bring it to a boil. Place the potatoes inside the boiling water and let them cook for 15 minutes, until the potatoes are soft.
  • Drain the potatoes thoroughly. Place the goat cheese and butter into a large bowl.
  • Pour milk into a sauce pan and warm on the stove top on medium heat.
  • Put the potatoes into the bowl with the goat cheese and butter, and mash them into the cheese and butter with your preferred method. I use a potato ricer, as it helps the potatoes maintain maximum fluffiness! You can use a fork, or a potato masher. Mash them with your preferred method. I use a potato ricer, as it helps the potatoes maintain maximum fluffiness! You can use a fork, or a potato masher.
  • Slowly incorporate the warm milk into the mashed potatoes, until desired consistency is reached. Put foil on top of the bowl and set them aside.
  • Remove the blueberry glaze from the heat and let it sit.

Lamb Chops

  • Dry the lamb chops off with a paper towel.
  • Season the lamb chops generously with salt and pepper on both sides.
  • Season a skillet with olive oil on medium high heat. Let the oil get hot (until its shimmering) for 1-2 minutes. Place the lamb chops onto the hot pan and let them sear for 4 minutes.
  • Flip and sear for another 4 minutes.
  • Remove the lamb chops from the pan and let them rest for 5 minutes. Keep the fat in the pan! Do not rinse it yet.
  • Pour the blueberry glaze into the lamb fat/juices in the skillet. Mix together with a spoon on medium high heat for 2 minutes, until the fat is incorporated into the glaze.
  • While the lamb chops rest, plate the mashed potatoes.
  • Serve the lamb chops over the potatoes and spoon the blueberry glaze on top. Garnish with extra rosemary if you feel so inclined. You can toast it in a pan for 1-2 minutes, and then top the lamb chops with it.
Keyword blueberry lamb chops, blueberry red wine vinegar glaze, goat cheese herb mashed potatoes, lamb loin chops, unconventional Thanksgiving Dinners
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