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Grilled Lamb Chops with Blackberry Relish

Although berries and lamb are classic Scottish partners, this sweet-tart relish is also great with grilled pork, duck, beef or venison.


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  • Servings: 4

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  • 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
  • Eight 4- to 5-ounce loin lamb chops (1 inch thick), trimmed


  1. 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, lime juice and the 1 tablespoon of olive oil. Season with salt and pepper and let cool.
  2. Light a grill or preheat a grill pan. Brush the lamb chops with olive oil and season with salt and pepper. Grill over a medium-hot fire until medium rare, about 2 minutes per side. Serve with the blackberry relish.

Make Ahead

The blackberry relish can be refrigerated for 2 days. Let return to room temperature before serving.

Suggested Pairing

An intense Merlot or Rh&o#244;ne-blend Cabernet Sauvignon with hints of fruit will stand up to the pungent lamb and echo the fruit in the tart blackberry relish.

Contributed By Photo © John Kernick Published July 2001

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