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Blackberry Sauce for Lamb Chops

Recently, I visited Harvest Home Farm to play a show in their barn. Owners Mike and Becky Poulos share their knowledge and love with anyone willing to come visit the farm. After the show, they kindly sent me on my way with an arm load of food and a warm, cozy sheep pelt, which I […]

Photo of ewe standing on its mother’s back from Harvest Home Farm

Recently, I visited Harvest Home Farm to play a show in their barn. Owners Mike and Becky Poulos share their knowledge and love with anyone willing to come visit the farm. After the show, they kindly sent me on my way with an arm load of food and a warm, cozy sheep pelt, which I plan to sleep on during the crisp nights of hammocking in the fall.

Among the many items in the cooler of fresh-from-the-farm goodies were some lamb chops and wild blackberries, which I put to use in the following recipe* of my own. Enjoy!

Blackberry Sauce for Lamb Chops

By Scott Troyer

Ingredients

  • 1 qt. Blackberries (fresh or frozen)
  • 2-3 T. Honey
  • 2-3 T. Butter
  • 2 cloves Garlic finely chopped
  • 1/4 c. Onion or Shallot finely chopped
  • 2 t. Dried Rosemary crushed
  • 2 t. Dried Parsley
  • 2 t. Dried Tarragon

Instructions

Cook the blackberries on medium high heat in a small saucepan until they have broken down and released most of their juice. Mashing them a bit will help release more of the juice too. Strain the berries through a fine sieve over a small sauté pan. Gently press the berries to remove the remaining juice. Reserve the berry pulp for baking or serving over ice cream, yogurt, cereal, etc.

Bring the juice to a simmer on medIum high heat and add the garlic, onions, and herbs. Stir continually to avoid burning. After the liquid has reduced to approximately half add honey until the desired sweetness is achieved. Continue simmering until the liquid is slightly thick (the sauce will thicken as it cools). Shortly before serving add the butter and stir until melted and completely combined with the sauce. Serve the warm sauce generously over freshly grilled or pan-seared lamb chops.

Notes

Makes enough sauce for 4-6 chops. Use more or less honey to achieve the right amount of sweetness. Other berries may be substituted. Wine can also replace the berries, in which case the recipe would call for far less honey. Most of the alcohol will be cooked off during the reduction process, so it is safe for children. Fresh herbs can replace the dried herbs and would actually be preferable if they are available. For a bit of showmanship sprinkle a few leaves of fresh tarragon on top of the sauce of each lamb chop.

*I don’t use recipes, but for the benefit of those that do, I’ve put this one together. If this doesn’t fit the MLA guidelines for culinary reference, I apologize; I’m a total hackchef. 🙂

1 Comment >

One Comment

  1. 1 holly 3:43 pm Jul 27, 2010

    look at that cute little lamb again and maybe next time you will make blackberry sauce just to go on ice cream 🙂

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