6 lamb chops, pre-cut
2 bulbs fresh garlic, top cut off
3 sprigs fresh rosemary
1/4 cup olive oil
4 Tablespoons aged balsamic vinegar
Mix olive oil and balsamic vinegar. Place in ziplock bag. Add 2 sprigs of rosemary. Marinate in refrigerator overnight.
In medium sauce pot:
1 pint blueberries
1/2 cup plus water
Salt snd pepper
1 teaspoon cumin
Mash blueberries as they simmer. Add extra dash of water if needed.
Serve over grilled lamb with mashed sweet potatoes.
Cut tops off and drizzle with olive oil and sea salt. Roast in pan at 300 degrees for 30-40 minutes. Remove and press cloves out of main bulb. Add to marinating lamb. Heat grill or large heavy duty pan. Pat dry the marinating lamb chops and sear at medium high heat.