This post has been sponsored by Modelo Especial® and Meiomi. All thoughts and opinions are my own.
Jalapeno Blueberry Lamb Recipe.
When I have guests over for a holiday gathering, I like to follow a few simple rules. Create a dinner that allows me time to connect with my guest rather than be trapped in the kitchen, greet everyone at the door, and make sure there is something for everyone to enjoy on the table. This holiday season, one of my favorite meals to make for guests is my seared lamb chop with a blueberry balsamic and jalapeño sauce. I chose a Meiomi Pinot Noir and Modelo Especial® to be served with this dinner. These beverages pair perfectly with the lamb and offer something for everyone at the table. The Meiomi pairs perfectly with the delicate lamb chop and Modelo Especial® compliments the heat of the jalapeños in the sauce. The best part about this dish is it is ready in minutes and can be served with a side of roasted veggies for a minimal prep and cleanup.
I like to have a variety of beverage options at the table that also pair well with the meal being served when having guests over for dinner. Modelo Especial® is a full-flavored pilsner-style lager that is crisp and refreshing with a clean finish that soothes the jalapeños in the sauce and does not overtake the lamb. Meiomi Pinot Noir is rich and full flavored and brings out the earthiness of the lamb.
The table looks so pretty set with the different glassware for beverages and the jewel tons of the beverages next to the main dish. I like to always grab a bouquet of fresh herbs to freshen up and add some green to the table. My garden still has an abundance of sage, and the scent with the lamb was absolutely lovely.
For the jalapeno blueberry lamb recipe
Salt and Pepper
1 Lamb Chop per guest
1 cup of Blueberries
3 Tablespoons of Balsamic Vinegar
1 Shallot, Diced
1 Jalapeno, Diced
2 Tablespoons of Butter
Pair with Modelo Especial® 12-ounce bottles and Meiomi Pinot Noir
1. Preheat the oven to 375 and get two skillets ready for the stove.
2. Place 2 Tablespoons of butter in one skillet for the sauce and in the other, lightly drizzle with olive oil for the lamb chops. Prep the lamb chops by rubbing salt, pepper, olive oil, and 1 teaspoon of Dijon mustard on each side of the chops.
3. Once the butter is melted, add the jalapeno and shallot, and cook 3-5 minutes. Add the blueberries. Stir until the blueberries burst a bit. Add the balsamic vinegar and simmer on low until thick. Season with salt and pepper.
4. Sear the lamb chops in the skillet about a minute per side. Place skillet in the oven for 10 minutes or until the internal temperature reads 125F. Allow to rest for 5 minutes. Serve in skillet with sauce drizzled on top.
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