Lamb With Blackberry Sauce Recipes

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LAMB WITH BLACKBERRY SAUCE



Lamb With Blackberry Sauce image

I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish.

Provided by The_Swedish_Chef

Categories     Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons shallots (chopped)
1 garlic clove
1 teaspoon olive oil
2 cups blackberries, pulp (strained)
2 teaspoons honey
1 clove, bud
1 teaspoon cardamom
1 jalapeno pepper, seeded and diced
1 1/2 cups port wine
4 lamb chops

Steps:

  • 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.

Nutrition Facts : Calories 492.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 62.5, Carbohydrate 22.9, Fiber 4.1, Sugar 13.4, Protein 16.9

CORIANDER LAMB RACK WITH BLACKBERRY SAUCE



Coriander lamb rack with blackberry sauce image

i found this recipe in the november (2003) issue of health magazine, when i was searching for an impressive meal to fix for a date. this did the trick. i hope you enjoy as much as we did.

Provided by Pepper Monkey

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup blackberry
1/4 cup fat free chicken broth
2 teaspoons honey
1 pinch cardamom
1 teaspoon coriander seed
1 tablespoon black peppercorns
1 teaspoon kosher salt
1 1/2 lbs racks of lamb, frenched and trimmed
4 teaspoons olive oil
cooking spray

Steps:

  • Preheat the oven to 425.
  • Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
  • simmer for 3-5 minutes.
  • crush the blackberries with a fork.
  • Place berry sauce in a blender and blend until smooth.
  • Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
  • stir in salt.
  • brush lamb with olive oil and rub coriander mixture onto lamb.
  • Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
  • roast for 18 minutes or until the meat thermometer reaches 135 degrees.
  • let stand for 5 minutes.
  • Stir berry mixture into roasting pan, scraping up browned bits from bottom.
  • drain sauce from roasting pan and pour into a saucepan.
  • boil and reduce to a simmer for 1-2 minutes.
  • spoon sauce onto serving plate and top with lamb.
  • excellent with rice pilaf as a side.

Nutrition Facts : Calories 649.1, Fat 58, SaturatedFat 27.9, Cholesterol 137.9, Sodium 535.4, Carbohydrate 4.9, Fiber 1.2, Sugar 3.7, Protein 25.8

LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA



Lamb Chops with Blackberry Pan Sauce and Arugula image

A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.

Provided by Chef Mary Nolan

Yield 4 servings

Number Of Ingredients 12

8 lamb loin chops, about 2 1/2 pounds
kosher salt for sprinkling, plus 1 teaspoon, divided
freshly ground black pepper
2 tablespoons canola or vegetable oil
1 large shallot, diced (about 1/3 cup)
1/2 teaspoon finely chopped rosemary leaves
1 6 oz. package blackberries, halved (or quartered if very large), divided
1/2 cup red wine
2 tablespoons butter, cut into small pieces
6 cups (about 4 oz.) loosely packed arugula
5 teaspoons freshly squeezed lemon juice
3 tablespoons olive oil

Steps:

  • Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
  • If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
  • Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
  • Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE



Skinny Lamb Chops with Blackberry-Red Wine Sauce image

58% less sat fat • 59% fewer calories than the original recipe. Here's a recipe for a special dinner. The fruit sauce is impress-your-guests lovely but oh, so easy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 lamb rib chop plus 1/4 cup sauce, Sodium 200 mg, Sugar 7 g, TransFat 0 g

RACK OF LAMB WITH BLUEBERRY SAUCE



Rack of Lamb with Blueberry Sauce image

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 14

2 (8 bone) racks of lamb, fully trimmed
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅓ cup sliced shallot
1 pinch salt
1 cup fresh blueberries
1 cup dry red wine
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  • Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  • Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  • Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  • Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  • Remove lamb to a cutting board to rest about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  • Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g

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