Tis the season for lamb chops. We enjoyed rack of lamb on Easter weekend to celebrate the come of spring. In an effort to put a different spin on them, I made a sweet and tangy blackberry and balsamic reduction to pour over the medium rare individual chops. They were messy and juicy – just perfect. We ate them with our hands – like any lamb lover would do.

Grilled Rack of Lamb with Blackberry Balsamic Reduction 

• 2 racks, lamb
• olive oil
• 5 cloves garlic, minced
• 2 spring rosemary, minced
• salt and pepper
• 1 sprig rosemary
• 1 1/2 cup blackberries
• 1/2 cup balsamic vinegar

Pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture. Allow to sit for 4-6 hours.

Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare. Remove the lamb from the grill when internal temperature is 135-140 for medium rare. Allow to rest for 10 minutes and then slice into individual chops. 

While grilling, boil balsamic and blackberries together with a whole sprig of rosemary. Once reduced (to cover the back of a spoon), remove the rosemary. Spoon over lamb chops.