Thursday, March 20, 2014

Blueberry Not Ketchup lamb chops

  • Pin It
Lamb chops take a bath in Blueberry White Pepper Not Ketchup
Photo: Karen Ard/

How do you like your lamb chops? I always want a little sweetness with my lamb, but I've never understood mint jelly. It always makes me think of toothpaste - definitely not what I want with a nice meaty lamb chop.

Lately I've been pairing lamb chops with Blueberry White Pepper Not Ketchup. Lamb with blueberries may seem unexpected, but trust me: It's a winning combination. The Not Ketchup has plenty of tang (that's the apple cider vinegar, plus the natural acids in the blueberries), which cuts neatly through the fatty mouthfeel of the lamb. And the dusky warmth of the white pepper finishes each bite with a little assertive pinch.

You can use either lamb loin chops or lamb rib chops. Either way, the method is the same: Salt and pepper the meat, brown it on the stove in an ovenproof skillet, brush on a healthy layer of Blueberry White Pepper Not Ketchup, and stick it in the oven to finish cooking. It's a quick, elegant dinner your family and friends will learn to crave.

Learn more about Not Ketchup, my new line of gourmet fruit ketchups, and order online at Thanks to fellow food blogger and pro photographer Karen Ard of for the amazing photos in this post.

Photo: Karen Ard/

print recipe

Blueberry Not Ketchup lamb chops
Seared lamb chops take a bath in tangy Blueberry White Pepper Not Ketchup, then finish cooking in a hot oven. A quick, easy and elegant main course for your next family meal or dinner party.
  • 8 lamb loin or lamb rib chops
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon grapeseed or canola oil
  • 1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving
  • 2 Tablespoons fresh parsley, chopped
Preheat the oven to 350 degrees F.Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes.Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup. Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they're cut, so use your judgment.To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.
Prep time: Cook time: Total time: Yield: 4 servings


Sippity Sup said...

Lamb is a great idea. I've got some scallops however screaming for Blueberry 'Not Ketchup'. Stay tuned. GREG

Valentina said...

I never got the mint jelly either! Looks delicious with the blueberry Not Ketchup! Been meaning to tell you -- the Smoky Date was fabulous with grilled salmon!

Sepatu Sneakers said...

hmm.. so yummy.. it's delicious right? :')

Toko Online Shop Fashion said...

i want Blueberry White Pepper Not Ketchup

Erika Kerekes said...

@Toko Online well let's get you some? Where are you located? You can find a list of stores that carry Not Ketchup at , and if there's no store near you then you can order at that website or on Amazon. Easy!

Post a Comment