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.