Pan Seared Lamb Chops with blueberry merlot reduction
by The Diva Chef, Elise Wims
1 tablespoon extra-virgin olive oil
Himalayan pink sea salt
Fresh cracked pepper
Pixie Dust no salt seasoning blend
Blueberry Merlot Reduction
2 cups of merlot
1 tablespoon of dark brown sugar
1 tablespoon of fresh blueberries
-Preheat oven to 375
-Allow lamb-chop to come to room temperature.
-Pat both sides of the chops with a paper towel.
-Season both sides of lamb-chop with salt and pepper.
-Preheat a large skillet, (2 minutes should do it).
-Add a tablespoon of olive oil.
-Set your timer for four minutes.
-Place the chops in the skillet, and sear at high heat on both sides.
-Remove from skillet and place in a roasting pan covered for 5 minutes for medium rare
-Keep the skillet on the flame and add the ingredients for the reduction to it. Allow it to reduce by a third.