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.