Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Shallots; chopped |
| 1 | Clove garlic |
| 1 teaspoon | Olive oil |
| 2 cups | Blackberry pulp |
| 2 teaspoons | Honey |
| 1 | Whole clove |
| 1 teaspoon | Cardamom |
| 1 | Jalapeno pepper, seeded and diced; or to taste |
| 1½ cup | Port wine |
| 4 | Lamb chops |
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients.
Grill or broil chops about 4 minutes each side for medium; serve with sauce.
Recipe By : Arturo Boada, Texas Tropical Fruits, Houston Posted to FOODWINE Digest 24 October 96 Date: Fri, 25 Oct 1996 08:34:04 -0500 From: Ellen Court <CourtMoss@...>