Caputo's Lamb Chops With Pear Puree And Blueberries

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 pears, peeled,cored and sliced
• 3 tablespoons unsalted butter
• 3/4 cup dry wine
• 4 thin lamb chops
• 1 cup all-purpose flour
• 1/2 cup blueberries
• salt & freshly ground black pepper
• 2 tablespoons fresh mint leaves, chiffonade style

Recipe

• 1 saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
• 2 add 1/2 cup of the wine and cook an additional 10 minutes.
• 3 remove to a blender and puree.
• 4 dredge the lamb chops in the flour, shaking off excess.
• 5 heat the remaining butter in the skillet, add the lamb and cook until done, turning once, about 4 minutes per side.
• 6 add the remaining wine, blueberries, salt and pepper.
• 7 cook until heated through, about 2 minutes.
• 8 transfer the lamb to 4 serving plates, mound the pear puree next to the lamb.
• 9 meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the lamb chops.
• 10 garnish with the mint chiffonade and serve immediately.