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Grilled Lamb with Blackberry–Black Pepper Sauce
Recipes
Grilled Lamb with Blackberry–Black Pepper Sauce
4 servings
25 minutes total

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon dried rosemary
  • 2 teaspoons dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 tablespoon minced garlic
  • 3 teaspoons freshly cracked black pepper, divided
  • 8 (1 ¼-inch-thick) lamb loin chops (about 2 lb)
  • 2 cups dry red wine (such as cabernet sauvignon or merlot)
  • ½ pint fresh blackberries (5–6 oz)
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1 jar blackberry preserves (10–13 oz)

Steps

    1. Combine olive oil, rosemary, thyme, salt, cumin, garlic, and 1 teaspoon pepper. Arrange lamb in single layer in baking dish; coat with herb mixture and wine (wash hands). Cover and let stand 10 minutes to marinate, turning occasionally. Preheat grill (or grill pan) on medium-high.
    2. Combine water, sugar, and blackberries in medium saucepan; bring to a boil on medium-high. Reduce heat to simmer; cook 5 minutes. Add preserves and remaining 2 teaspoons pepper; stir until preserves dissolve, then remove from heat.
    3. Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side until lamb is 125°F (for medium rare). Serve sauce over lamb.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 630, Total Fat 12g, Sat Fat 3.5g, Trans Fat 0g, Chol 80mg, Sodium 105mg, Total Carb 103g, Fiber 3g, Total Sugar 95g, (Incl. 89g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 8%