Lamb with blackberry sauce

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@...>

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