Lamb Chops With Blackberry Port Sauce

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

Place the blackberries, port wine, honey, jalapeno pepper, cardamom and garlic in a blender or food processor and blend on high until smooth.
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.
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.
Serve the lamb chops with the sauce at side or overtop, some fresh mint leaves and extra fresh blackberries.

16 comments:

Carol @Comfort Spring Station 23/7/24 13:13: I don't use an iron skillet anymore due to my arthritis. I have non-stick. It looks wonderful. I'd never have thought of blackberries with lamb. I always sprinkle lemon juice on them.
Tom 23/7/24 13:35: ...I have never had lamb. My father was in the Pacific during WWII and lived on mutton and my mother cooked lamb!
Jeff the Chef 23/7/24 13:49: I can't believe we both made lamb chops this week. GMTA
DEZMOND 23/7/24 14:04: Blackberries are defo the prettiest fruit!
David M. Gascoigne, 23/7/24 14:10: Not for me, Angie.
Brian's Home Blog 23/7/24 15:07: Those look so good! I don't think I've ever tried lamp chops.
Lola Martínez 23/7/24 15:28: Esa salsa de moras es deliciosa y a la carne de cordero le debe ir de maravilla.
eileeninmd 23/7/24 15:40: Looks delicious, the berries look really tasty! Take care, have a great day!
Christine 23/7/24 16:30: Delicious
Eva Taylor 23/7/24 18:51: For some reason, I have always hated lamb until a few years ago when I tried a braised lamb shank made with red wine and I was hooked. It's just so darn expensive here in Ontario even though we farm lamb! The sauce looks like it would be amazing with lamb.
My name is Erika. 24/7/24 02:50: Blackberries improve anything, so I bet these are delicious lamb chops. Yum.
Citu 24/7/24 02:53: Gracias por la receta. Te mando un beso.
Margaret D 24/7/24 08:23: Looks divine Angie.
Bill 24/7/24 17:34: I never liked lamb when I was younger, tried it later in life, still don't care for it.
tigerfish 25/7/24 00:14: Great balance of flavors , pairing lamb chops with berry port sauce
Anonymous 6/8/24 01:01: I always love fruit sauces with lamb. They are a great combination. David (C & L)