Ingredients
- 800 g Pokka Reindeer Chops (about 8 chops)
- 2 tbsp rapeseed oil
- 2 sprigs of fresh rosemary
- salt and freshly ground black pepper
- 1.5 dl lingonberry jam
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 dl fresh or thawed lingonberries, to serve
Method
- If the chops are frozen, thaw them in the fridge overnight. Take them out 30 minutes before cooking and rub them with the oil, the chopped needles of one rosemary sprig and black pepper.
- Simmer the lingonberry jam, balsamic vinegar and honey in a small pan for 3–4 minutes, until syrupy. Set half of the glaze aside for serving.
- Heat a barbecue or griddle pan until very hot. Season the chops with salt and cook them for 2–3 minutes on each side, until the core temperature is 56–58 °C for pink meat.
- Brush the chops with the glaze during the last minute on each side, so that it caramelises without burning.
- Rest the chops for 5 minutes. Serve with the rest of the glaze, garnished with the second rosemary sprig and a bowl of lingonberries.
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