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.
