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Blackberry Lamb Chops

Source of Recipe

From "A Southerly Course" by Martha Foose


Recipe Introduction

"I love berries and lamb. The deep flavor of tender spring lamb takes on the essence of first-of-the-season berries, blending a perfect combination of sweetness with just enough tartness to make you pucker up."

List of Ingredients

â—¦ 2 teaspoons vegetable oil
â—¦ ¼ cup sliced green onions, white and green parts
â—¦ 2 tablespoons pure maple syrup
â—¦ â…› teaspoon ground cloves
â—¦ 1 cup fresh or thawed frozen blackberries
â—¦ 1 tablespoon red wine vinegar
â—¦ 1 tablespoon blackberry liqueur, such as Chambord
â—¦ ½ teaspoon ground allspice
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 4 (4- to 5-ounce) lamb rib chops, cut 1 inch thick, or 8 (3-ounce) lamb loin chops, cut 1 inch thick


Recipe

Heat the broiler with a broiler pan in it.

In a large skillet set over medium-low heat, heat the oil. Add the green onions, syrup, and cloves. Add ½ cup of the blackberries. Cook for about 4 minutes or until the berries have disintegrated and the sauce is just slightly thickened. Stir in the vinegar, liqueur, and the remaining ½ cup berries. Remove from the heat.

In a small bowl, stir together the allspice, salt, and pepper and sprinkle evenly over the chops. Broil in the heated pan, turning once halfway through cooking, for 12 minutes or until barely pink in the center. Transfer the lamb to the skillet with the sauce and spoon some of the sauce over the lamb. Let the lamb rest in the sauce for 10 minutes before serving.

Serves 2