Grilled Lamb Chops with Blackberry Relish

The Joppie’s found this recipe by Bobby Flay.  This weekend we thawed six tender lamb chops, and decided to try this relish.  We could not find a small sprig of fresh mint, so we substituted McCormick® Mint Flakes.  The taste of the sweet blackberries, mint, and the slight spice of the horseradish made for an amazing combination of flavors.  We loved this and highly recommend it.


  • 2 cups blackberries
  • 2 tablespoons sugar
  • 1 tablespoon chopped mint
  • 1 tablespoon drained prepared horseradish
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Eight 4 to 5 ounce loin lamb chops (1 inch thick, trimmed)


In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes.  Transfer to a bowl and stir in the mint, horseradish, lime juice and 1 tablespoon of olive oil.  Season with salt and pepper and let cool.

Light a grill or preheat a grill pan.  Brush the lamb chops with olive oil and season with salt and pepper.  Grill over a medium-hot fire until medium rare, about 2 minutes per side.  Serve with the blackberry relish.

Note:  You can make the relish ahead of time.  It can be refrigerated for 2 days.  Let it return to room temperature before serving.

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