Lamb with Blackberry Sauce

Grilled lamb chops deserve a sauce with backbone, and this blackberry-port reduction delivers. Tart berry pulp, sweet honey, and the warmth of cardamom and clove cook down with port wine into a glossy, concentrated glaze that clings to each chop.

The jalapeno is the surprise here. Just enough heat cuts through the richness of the lamb and the sweetness of the berries without overwhelming either one. Reducing the sauce by half is where the magic happens: the port loses its booziness and turns thick and syrupy.

Four minutes per side on a hot grill gives you a good sear with a pink, juicy center. Let the chops rest a few minutes before spooning the sauce over top.

Chef Tips

• Sauté the shallots and garlic over medium heat. Burnt garlic turns bitter and will ruin the sauce’s balance.
• Reduce the sauce at a steady simmer, not a rolling boil. Gentle heat concentrates flavor without scorching the fruit sugars.
• Seed the jalapeno completely for mild heat, or leave a few seeds in if you want the sauce to bite back.
• Bring the lamb chops to room temperature before grilling for even cooking from edge to bone.

Variations

• Swap blackberries for raspberries for a slightly tarter, seedier sauce.
• Use red wine instead of port for a drier, less sweet reduction.
• Try this sauce on seared duck breast or grilled venison chops.