This is another recipe adapted from eatbetteramerica.com. Lamb is great for a special dinner and the fruit sauce is sure to impress, but oh-so-easy to make.
prep time: 20 min
start to finish: 40 min
serves: 4
- 2 tsp oil
- 1 large pear, peeled, cored, and coarsely chopped
- 1/4 cup sliced green onions
- 1/8 tsp ground clove (DON'T use whole cloves and try to crush them yourself. I did this and it turned out to be too strong and pungent of a flavor.)
- 1 cup fresh or frozen blackberries (thawed)
- 1 tbs red wine vinegar
- 1/2 tsp ground allspice (or, if you don't have allspice like me for some reason, you can mix equal amounts of cinnamon, clove, and nutmeg)
- 1/4 tsp each of salt and pepper
- 4 4-5 oz lamb rib chops, cut 1 inch thick or 8 3 oz lamb loin chops cut 1 inch thick (I used lamb loin chops ~1 inch think. I bought a pack of 3 that came to just under 1lb)
1. 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.
2. Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
3. 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).
4. Serve with sauce.
On the side: Grilled Asparagus
Thread a wooden skewer (soaked in water for about 20min) through asparagus leaving space between each one. Drizzle with olive oil and sprinkle with salt and pepper. Grill 2-3min per side.
Serve with a nice bread toasted lightly on the grill.
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