Lamb with Blackberry Sauce

1 ½ teaspoon of chopped shallots

1 clove garlic

1 teaspoon of olive oil

2 cups of blackberry pulp

2 teaspoons of honey

1 whole clove

1 teaspoon of cardamom

1 jalapeño pepper, seeded and diced

1 ½ cups of Port wine

4 lamb chops

Sauté the chopped shallots and garlic in hot olive oil until translucent. Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port. Reduce to half, then add the add remaining ingredients. Grill the lamb chops for about 4 minutes each side for medium. Serve with sauce.