Martha Hall Foose's Blackberry Lamb Chops
Lamb and Berries, the Perfect Match
I love berries and lamb. The deep flavor of tender spring lamb takes on the essence of first-of-the-season berries, blending a perfect combination of the sweetness with just enough tartness to make you pucker up.
Heat the broiler with a broiler pan in it.
In a large skilled set over medium-low heat, heat the oil. Add the green onions, syrup, and cloves. Add 1/2 cup of the blackberries. Cook for about 4 minutes or until the berries have disintegrated and the sauce is just slightly thickened. Stir in the vinegar, liqueur, and the remaining 1/2 cup of berries. Remove from the heat.
In a small bowl, stir together the all spice, salt and pepper and sprinkle evenly over the chops. Broil in the heated pan, turning once halfway through cooking, for 12 minutes or until barely pink in the center.
Transfer the lamb to the skillet with the sauce and spoon some of the sauce over the lamb. Let rest in the sauce for 10 minutes before serving.
This recipe was styled by chef Karen Pickus for Good Morning America.
*Recipe courtesy of Martha Hall Foose from her book, A Southerly Course; Clarkson Potter, 2011.
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