Blueberry Lamb

• 2 tablespoons olive oil
• 2 (6 ounce) lamb loin chops
• 2 cloves garlic, finely chopped
• 1 plum tomato, finely diced
• 14 cup blueberry vinegar (substitute raspberry vinegar if you wish)
• 34 cup chicken stock
• 12 cup whipping cream
• 12 cup fresh blueberries (frozen can be substituted; do not thaw)

1. Heat oil in heavy skillet (cast iron is good) over medium-high heat until very hot; add lamb chops to pan and brown, 3 minutes per side.
2. Remove chops from skillet, place on a plate and cover to keep warm.
3. Turn heat down to medium and add garlic to skillet, saute for 30 seconds, then add the tomato, vinegar, chicken stock and cream and whisk together.
4. Cook until reduced in half (3 to 5 minutes).
5. Return chops to skillet along with any accumulated juices.
6. Cook, uncovered, for 3 minutes; add the berries and cook for 1 minute more.
7. Remove each chop to a warmed dinner plate; taste sauce and add salt and pepper if you wish; serve.

olive oil, lamb loin chops, garlic, tomato, vinegar, chicken stock, whipping cream, fresh blueberries

Taken from www.food.com/recipe/blueberry-lamb-35055 (may not work)