Compositions for Dining

Grilled Lamb Chops With Blackberry Chutney

Simple, quick and tasty, perfect for any day of the week.
Authored by: Schlepper
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Rioja, Bordeaux
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine German
Servings 2 people
Calories 983

Equipment and Supplies


For the chutney

  • tablespoons olive oil
  • 5 shallots, peeled and sliced
  • 2 cloves garlic, crushed
  • 1 small chili pepper, seeded and minced, more or less to taste
  • 2 tablespoons turbinado or brown sugar
  • ½ cup red wine
  • ¼ cup white balsamic vinegar
  • 1 bay leaf
  • 12 ounces blackberries, rough chopped, some reserved whole for garnish

For the lamb

  • 4 lamb chops, seasoned with SPG
  • 1 tablespoon olive oil
  • 1 sprig thyme, leaves stripped
  • 1 sprig rosemary, leaves stripped


Make the chutney

  • Combine oil, shallots, chili pepper and garlic in a small saucepan over medium-low heat.
    1½ tablespoons olive oil, 5 shallots, 2 cloves garlic, 1 small chili pepper
  • When shallots are softened, add sugar and stir, continue cooking until lightly caramelized.
    2 tablespoons turbinado or brown sugar
  • Add red wine and deglaze pan.
    ½ cup red wine
  • Add balsamic vinegar and bay leaf and bring to a low boil.
    ¼ cup white balsamic vinegar, 1 bay leaf
  • Add the blackberries, return to a low boil and reduce to a syrup consistency. Let cool.
    12 ounces blackberries
  • Remove the bay leaf and dump into a serving dish.

Make the lamb chops

  • In a small mixing bowl, combine oil and herbs. Whisk.
    1 tablespoon olive oil, 1 sprig thyme, 1 sprig rosemary
  • Heat the grill to medium-high.
  • Brush the chops with oil on both sides. Grill for 3 minutes a side and serve.
    4 lamb chops

Private Notes

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