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.
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.
- 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
- 8 (4- to 5-ounce) loin lamb chops (1inch thick), trimmed
- 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.
- 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.
- Main Dishes, Lamb
- North American
- Serves 4
- Cook Time
- 20 minutes