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Grilled Lamb with Blackberry-Black Pepper Sauce

Grilled Lamb with Blackberry-Black Pepper Sauce
Total Time:
25 minutes


1/4 cup extra-virgin olive oil
1 tablespoon dried rosemary
2 teaspoons dried thyme
3 teaspoons freshly ground black pepper, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 tablespoon minced garlic
8 (1 1/4-inch-thick) lamb loin chops, about 2 lb
2 cups red wine (cabernet sauvignon or merlot)
1/2 pint fresh blackberries (5–6 oz)
3/4 cup water
3/4 cup sugar
1 jar blackberry preserves (10–13 oz)


  1. Combine olive oil, dry seasonings (including 1 teaspoon pepper), and garlic. Place lamb chops in a sealable container; cover lamb with herb mixture and wine. Let lamb stand 10 minutes, turning occasionally. Preheat grill.
  2. Prepare blackberry sauce. Combine in medium saucepan: water, sugar, and blackberries; bring to a boil on medium-high. Reduce heat to simmer; cook 5 minutes.
  3. Stir in blackberry preserves and 2 teaspoons black pepper until preserves dissolve; remove from heat.
  4. Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side and until lamb is 145°F (for medium rare). Serve sauce over lamb.

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Nutritional Information

CALORIES (per 1/4 recipe) 590kcal; FAT 17.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 220mg; CARB 81g; FIBER 3.00g; SUGARS 69g; PROTEIN 27g; CALC 6%; VIT A 2%; VIT C 15%; IRON 15%

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