Ingredients
- 4 lamb chops
- 2 blackberry pulp
- 1 clove garlic
- 1 clove (whole)
- 1 1/2 cups port wine
- 2 teaspoons honey
- 1 teaspoon olive oil
- 1 1/2 teaspoons shallots (chopped)
- 1 teaspoon cardamom
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients.
Grill or broil chops about 4 minutes each side for medium; serve with sauce.
