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Written by Kestrel Vintners
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Thursday, 18 December 2008 07:05 |
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Courtesy of Kestrel Vintners - Makes 4 servings
*Pairs well with Kestrel Vintners’ “Lady in Red” Holiday (Edition 3)*
Ingredients
-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 to taste
-Eight 4 to 5 ounce lamb chops (1 inch think) trimmed
Directions
In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes. Transfer to a bowl and stir in the mint, horseradish, lame juice and the 1 tablespoon of olive oil. Season with salt and pepper then let cool.
Light a grill or preheat a grill pan. Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-hot fire until medium rare, about 2 minutes per side. Serve with the blackberry relish.
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