Grilled Rack of Lamb with Blackberry Balsamic Reduction


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.


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