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 and watermelon salad and you've got an elegant supper ideal for entertaining. Experiment with the recipe, after the break.

Photos: Anna Monette Roberts
Grilled Lamb Loin Chops With Blackberry Relish

Grilled Lamb Loin Chops With Blackberry Relish

Notes

The blackberry relish can be refrigerated for 2 days. Let return to room temperature before serving.

If your lamb chops are on the thicker side, you will need to cook them longer. For instance, a 2-inch thick lamb chop will take about 4 minutes each side.

Ingredients

  1. 2 cups blackberries
  2. 2 tablespoons sugar
  3. 1 tablespoon chopped mint
  4. 1 tablespoon drained prepared horseradish
  5. 1 tablespoon fresh lime juice
  6. 1 tablespoon extra-virgin olive oil, plus more for brushing
  7. Salt and freshly ground pepper
  8. 8 (4- to 5-ounce) loin lamb chops (1inch thick), trimmed

Directions

  1. In a medium-sized bowl, use a fork to mash blackberries and sugar until berries are softened but still hold their shape. Stir in mint, horseradish, lime juice, and 1 tablespoon of olive oil. Season with salt and pepper.
  2. Light a grill or preheat a grill pan to medium-high heat. Brush lamb chops with olive oil and season with salt and pepper. Grill until medium rare, about 2 minutes per side. Serve with the blackberry relish.
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