Caitlin is a long-time food lover and professional taste tester. Between her work in food science, developing products across multiple categories, and her passion for recipe development, she’s pulled towards creating culinary experiences. She is a personal chef in her spare time and loves to share the dishes she’s created so that everyone can enjoy a chef-curated meal at home, as if it was served by The Flavorista herself.

Tools Used

INGREDIENTS

  • 1 rack of lamb (frenched)

  • 3/4 C blueberries

  • 3 tbsp aged balsamic vinegar

  • 1/4 tsp sugar

  • 4 cloves minced garlic

  • 2 small sprigs of thyme

  • 1 small sprig of rosemary

  • 1 tbsp unsalted butter

  • pomegranate arils

  • lemon zest

  • microgreens

  • salt & pepper to taste

INSTRUCTIONS

  1. Blend blueberries in a blender with 1/2 C of water to create homemade “juice”, strain through a fine mesh sieve

  2. Combine blueberry juice, sugar, half the garlic, & half the herbs in a small sauce pot & simmer on low for 20 minutes, until it coats the back of a spoon

  3. Marinate lamb chops in remaining garlic, herbs, evoo, and salt & pepper to taste while the reduction is cooking

  4. Kill heat, and add balsamic vinegar & butter, the reduction sauce should look shiny

  5. Sear off lamb chops in a pan, 2 minutes on each side maximum

  6. Plate & enjoy!

This recipe is a lot easier to execute then you think. Not only can you flex your culinary knowledge by serving a “reduction sauce” and test your plating skills, but you can also prepare this in less than an hour, if that. Talk to the butcher at your local grocery store because nine times out of ten, they will french the rack of lamb for you if you don’t see one for sale in the case. That saves you a step (but it’s also great to learn how to do this yourself). The best way to elevate your sauce is to utilize an aged balsamic vinegar, the more years the better the flavor!