Blackberry peppered Lamb chops
Blackberry peppered Lamb chops
10 lamb rack chops double cut (ask you butcher)Licencetogrill_5102_Blackberry & mint rubbed lamb_1.jpg
2 tablespoons olive oil (30ml)
salt and pepper to taste
Blackberry Pink Peppercorn Marinade:
2 pints blackberries
¼ cup chopped mint (60ml)
1 tablespoon pink peppercorns cracked (15ml)
1 cup port (250ml)
2 teaspoons black peppercorns cracked (10ml)
In a bowl mash blackberries with fork. Add chopped mint, crushed peppercorns, port and black pepper. Place lamb chops in a reseal able plastic bag and cover with marinade. Place in the refrigerator and allow to marinate for 3 hours.
Mushroom Sauce:
1 tablespoon olive oil (15ml)
¼ cup chopped shallots (60ml)
1 pound wild mushrooms ( such as shitake, oyster, button) (500g)
¼ cup red wine (60ml)
1 split vanilla bean
¼ cup chopped mint (60ml)
1 cup chicken stock (250ml)
2 teaspoons honey (10ml)
salt and pepper to taste
In a large skillet set over high heat add oil and shallot. Allow to sauté for 2 – 3 minutes. Add mushrooms. Cook for 3 minutes. Add red wine to deglaze. Add chicken stock, mint and drizzle in honey. Allow to cook until most of the liquid is incorporated. Season mix with salt and pepper to taste. Remove from heat and set aside.
Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil grill.
Remove lamb from baggie and discard excess marinade. Season with salt and drizzle with oil.
Carefully wrap bones in foil. This will prevent the bones from burning and give a bitter flavor to the lamb.
Place seasoned lamb on grill. Grill for 3 – 4 minutes per side for medium rare, or until nice char marks and deep caramelization is achieved.
Remove from grill. Serve with mushroom sauté.
Yields 8 servings.
10 lamb rack chops double cut (ask you butcher)Licencetogrill_5102_Blackberry & mint rubbed lamb_1.jpg
2 tablespoons olive oil (30ml)
salt and pepper to taste
Blackberry Pink Peppercorn Marinade:
2 pints blackberries
¼ cup chopped mint (60ml)
1 tablespoon pink peppercorns cracked (15ml)
1 cup port (250ml)
2 teaspoons black peppercorns cracked (10ml)
In a bowl mash blackberries with fork. Add chopped mint, crushed peppercorns, port and black pepper. Place lamb chops in a reseal able plastic bag and cover with marinade. Place in the refrigerator and allow to marinate for 3 hours.
Mushroom Sauce:
1 tablespoon olive oil (15ml)
¼ cup chopped shallots (60ml)
1 pound wild mushrooms ( such as shitake, oyster, button) (500g)
¼ cup red wine (60ml)
1 split vanilla bean
¼ cup chopped mint (60ml)
1 cup chicken stock (250ml)
2 teaspoons honey (10ml)
salt and pepper to taste
In a large skillet set over high heat add oil and shallot. Allow to sauté for 2 – 3 minutes. Add mushrooms. Cook for 3 minutes. Add red wine to deglaze. Add chicken stock, mint and drizzle in honey. Allow to cook until most of the liquid is incorporated. Season mix with salt and pepper to taste. Remove from heat and set aside.
Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil grill.
Remove lamb from baggie and discard excess marinade. Season with salt and drizzle with oil.
Carefully wrap bones in foil. This will prevent the bones from burning and give a bitter flavor to the lamb.
Place seasoned lamb on grill. Grill for 3 – 4 minutes per side for medium rare, or until nice char marks and deep caramelization is achieved.
Remove from grill. Serve with mushroom sauté.
Yields 8 servings.
Comments