Grilled Lamb Chops With Blackberry Relish Recipe
Berry Tempting: Grilled Lamb Chops With Blackberry Relish
Although the classic meat and fruit pairing might be pork and apples, it's time for another combination, lamb and blackberries, to take the spotlight. I recently enjoyed this spectacular duo on a warm Summer night. With its meaty lamb, sweet berries, and tangy horseradish, it was exciting to experience a new range of flavors. Since the sauce requires little chopping and the lamb cooks in under five minutes, this dish comes together quickly. Pair it with a tomato or watermelon salad and you've got an elegant supper ideal for entertaining. Experiment with the recipe, which is after the break.
From Food & Wine
Ingredients
2 cups blackberries
2 tablespoons sugar
1 tablespoon chopped mint
1 tablespoon drained prepared horseradish
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Eight 4- to 5-ounce loin lamb chops (1 inch thick), trimmed
Directions
- In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes.
- Transfer to a bowl and stir in the mint, horseradish, lime juice and the 1 tablespoon of olive oil. Season with salt and pepper and let cool.
- Light a grill or preheat a grill pan. Brush the lamb chops with olive oil and season with salt and pepper. Grill over a medium-hot fire until medium rare, about 2 minutes per side. Serve with the blackberry relish.
Serves 4.
Make Ahead: The blackberry relish can be refrigerated for 2 days. Let return to room temperature before serving.
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