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Lamb Chops with Orange Blueberry Demi-Glace Served with Sweet Potato Mash

Try with Old Vine Zinfandel! Shop Now



  • 4 lamb rib chops, Frenched
  • 3 T. olive oil
  • 3 cloves of garlic, minced
  • 1 tsp honey
  • 2 shallots, minced
  • 2 T. butter
  • Salt & pepper, to taste


  • 1 cup fresh blueberries
  • ½ cup orange juice
  • ¼ cup balsamic vinegar
  • 1 cup beef broth
  • 1 tsp red pepper flakes
  • 1 tsp Herbs de Provence
  • 1 tsp dried basil

Sweet Potato Mash

  • 1 large sweet potato
  • 1 cup of chicken or beef broth
  • 1 cup water
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic salt
  • Salt & pepper, to taste

Cooking Instructions

Recipe courtesy of Amy Brown
Serves: 2


  • Put garlic, olive oil, honey, rosemary, and healthy dashes of salt and pepper into a bowl. Add lamb and turn to coat. Let sit to marinate for 40 minutes.
  • Sauté butter and shallots on medium high heat. Once they are translucent, add lamb chops to the pan. Sear each side for 3-4 minutes, crispy on the outside, juicy on the inside.
  • Remove from pan and cover with foil for 5 minutes.


  • To make glace, add all ingredients in a blender or food processor and blend until smooth.
  • Saute the sauce on low for 20 minutes. Season to taste with more herbs and balsamic as needed.
  • Continue stirring sauce until it is a thicker consistency. Allow to cool. Set aside.

Sweet Potato Mash

  • Boil the broth and water and add the sweet potatoes, skin on. Boil until the potatoes are fork tender.
  • Drain, then mash with a fork or potato masher until desired consistency. Add spices, to taste.

To plate the dish, place a small amount of the sweet potato mash on a plate. Criss cross two of the chops over the top of the mash and drizzle with the blueberry sauce. Garnish with rosemary and serve with a glass of Bogle Old Vine Zinfandel.