Lamb Chops With Blackberry Port Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This mouth watering pan-seared lamb chops with a tender, pinky center and a fruity blackberry port sauce is perfect on mashed potatoes or with a side of greens. Blackberries are delicious in savoury sauces, and this version is the ideal match for the rich lamb chop and many different meats. To get a nice crust on the lamb chops, use a cast-iron or stainless steel skillet. Non-stick just won't cut it.

 

250 g Blackberries (thaw if using frozen) 120 ml Port wine 1 tsp Honey 1 Small jalapeno pepper, seeded and diced 1 tsp Cardamom 1 Garlic clove 2 tbsp Tallow, ghee or olive oil 8-10 Lamb chops Sea salt and freshly milled black pepper 1 Shallot, peeled and finely chopped Mint leaves, to serve Fresh blackberries, to serve

1. Place the blackberries, port wine, honey, jalapeno pepper, cardamom and garlic in a blender or food processor and blend on high until smooth.
2. Heat a cast iron pan with tallow over high heat. Season the lamb chops with sea salt and pepper on both sides. When the pan is almost smoking hot, sear the lamb chops for both sides until browned and just cooked through, 2-4 minutes each side should brown the fat while leaving the middle pink and tender. Remove the lamb chops from the pan and place them on a plate to rest.
3. Meanwhile reduce the heat to medium. Add the shallot to the pan and cook, stirring constantly, until translucent and aromatic. Add the blackberry port sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
4. Serve the lamb chops with the sauce at side or overtop, some fresh mint leaves and extra fresh blackberries.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com