Ingredients
2
teaspoons oil
1
large pear, peeled, cored, and coarsely chopped (about 1 1/3 cups)
1/4
cup sliced green onions
1/8
teaspoon ground cloves
1
cup fresh blackberries or frozen organic blackberries, thawed
1
tablespoon red wine vinegar
1/2
teaspoon ground allspice
1/4
teaspoon salt
1/4
teaspoon coarsely ground black pepper
4
(4 to 5 oz) lamb rib chops, cut 1 inch thick, or eight 3-ounce lamb loin chops, cut 1 inch thick
Preparation
For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
Serve lamb with sauce.
