Grilled Lamb With Blackberry-Black Pepper Sauce and Rice Medley
Meal Time - 45 minutes / Serves 4
Cooking Sequence
- Prepare rice through step 2 - 5 minutes
- Prepare lamb and begin to marinate; preheat grill - 10 minutes
- When rice has 20 minutes cook time left, continue lamb recipe; then complete rice and serve - 30 minutes
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Grilled Lamb With Blackberry-Black Pepper Sauce
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon crushed rosemary
2 teaspoons dried thyme
3 teaspoons freshly ground black pepper, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 fresh garlic cloves
8 (1 1/4-inch-thick) lamb loin chops [about 2 lb]
2 cups red wine (Cabernet Sauvignon or Merlot)
1/2 pint fresh blackberries (5–6 oz; rinsed)
3/4 cup water
3/4 cup sugar
1 (10 to 13-oz) jar blackberry all-fruit spread
Steps
- Combine in medium bowl, olive oil and all dry seasonings (including 1 teaspoon of the pepper) until blended. Crush garlic, using garlic press, into herb mixture. Use knife to remove garlic from bottom of press.
- Place lamb chops in 2 to 3-inch-deep sealable container (wash hands); cover lamb with herb mixture, turning to coat. Add wine, seal, and place in refrigerator. Let lamb stand 10 minutes (or up to 2 hours) to marinate, turning occasionally. Preheat grill.
- Meanwhile, prepare blackberry sauce. Place in medium saucepan, water, sugar, and blackberries; bring to a boil on medium-high. Reduce heat to simmer; cook 5 minutes.
- Stir in blackberry preserves and remaining 2 teaspoons black pepper; stir until preserves dissolve and sauce is smooth. Remove from heat; set aside.
- Place lamb chops on grill (wash hands and discard marinade); grill 3–4 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure doneness. Serve sauce over lamb chops.
CALORIES (per 1/4 recipe) 680kcal; FAT 18g; CHOL 90mg;
SODIUM 220mg; CARB 93g; FIBER 3g; PROTEIN 30g;
VIT A 4%; VIT C 15%; CALC 8%; IRON 20%
Rice Medley
Ingredients
2 1/2 cups water
1 cup wild rice medley
1 tablespoon unsalted butter
1/2 teaspoon caraway seeds
1/2 teaspoon seasoned sea (or kosher) salt
4 green onions (rinsed)
Steps
- Place water in medium saucepan. Cover and bring to a boil on medium-high for rice.
- Stir in remaining ingredients (except green onions). Cover tightly; reduce heat to low. Cook 40 minutes (do not remove lid during cooking). Slice green onions thinly; set aside.
- Remove rice from heat; fluff rice with fork. Stir in green onions and serve.
CALORIES (per 1/4 recipe) 180kcal; FAT 4.5g; CHOL 10mg;
SODIUM 570mg; CARB 36g; FIBER 3g; PROTEIN 3g;
VIT A 4%; VIT C 4%; CALC 2%; IRON 40%
Utensils & Cookware
- grill, grilling tongs
- 2 medium saucepans (1 with tight lid)
- 2 to 3-inch-deep sealable container
- medium bowl, cooking spoons
- meat thermometer
- knife and cutting board
- measuring utensils
Shortcuts & Tips
The sauce is excellent with other types of meat such as pork loin, beef roasts, or chicken.
Recipe Version 04/09-0059
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