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.