Lamb With Blackberry Sauce Recipes

LAMB WITH BLACKBERRY SAUCE

Steps:

• Sauté the chopped shallots and garlic in hot olive oil until translucent.
• Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
• Reduce to half, then add the add remaining ingredients.
• Grill the lamb chops for about 4 minutes each side for medium.
• Serve with sauce.

CORIANDER LAMB RACK WITH BLACKBERRY SAUCE

Steps:

• Preheat the oven to 425.
• Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
• simmer for 3-5 minutes.
• crush the blackberries with a fork.
• Place berry sauce in a blender and blend until smooth.
• Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
• stir in salt.
• brush lamb with olive oil and rub coriander mixture onto lamb.
• Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
• roast for 18 minutes or until the meat thermometer reaches 135 degrees.
• let stand for 5 minutes.
• Stir berry mixture into roasting pan, scraping up browned bits from bottom.
• drain sauce from roasting pan and pour into a saucepan.
• boil and reduce to a simmer for 1-2 minutes.
• spoon sauce onto serving plate and top with lamb.
• excellent with rice pilaf as a side.

SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE

Steps:

• For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
• Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
• In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
• Serve lamb with sauce.

LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA

Steps:

• Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
• If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
• Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
• Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.