Ease of preparation rating: Easy
Yield: 4 servings
INGREDIENTS:
Blackberry Port Marinade
2-3 cups (480-720 ml) fresh blackberries (reserve a few for serving)
¼ cup (60 ml) chopped mint
1 tablespoon (15 ml) cracked pink peppercorns
2 teaspoons (10 ml) cracked black peppercorns
1 cup (240 ml) port
10 lamb rack chops, double cut (ask your butcher)
2 tablespoons (30 ml) olive oil
Salt and ground black pepper
To serve
Reduced marinade
Whole blackberries
Chopped mint
METHOD:
In a bowl, mash blackberries with fork. Add chopped mint, cracked pink and black peppercorns, and port and stir to combine.
Place lamb chops in a freezer bag and cover with half of the marinade. Place lamb in the refrigerator and marinate for 3 hours.
Add the remaining half of the marinade to a saucepan and simmer on medium-low heat until reduced by half. Set aside.
Preheat the grill to medium heat, 350-375 F (175-190 C).
Brush grill with oil.
Remove lamb from freezer bag and discard excess marinade.
Drizzle with olive oil and season with salt and ground pepper.
Grill lamb chops for 4-5 minutes per side or until nice char marks and deep caramelization is achieved.
Remove lamb chops from grill. Tent with foil for 10 minutes.
Use the reduced marinade to garnish the plate, add lamb chops, top with a few blackberries and chopped mint.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.