Charred lamb chops with blackberry, rosemary & burnt honey

Lamb and mint are old friends, but lamb and blackberries deserve far more attention. The rich, slightly sweet flavour of lamb works beautifully with the tartness of fresh blackberries, while burnt honey adds a deep caramel note that ties everything together. This is a dish that feels a little adventurous without being complicated.

Ingredients

For the Lamb

• 4 lamb chops
• 1 tbsp olive oil
• 1 tsp finely chopped rosemary
• Sea salt
• Cracked black pepper

For the Blackberry Glaze

• 75g fresh blackberries
• 1 tbsp honey
• 2 tsp red wine vinegar
• ½ small garlic clove, finely grated
• A pinch of finely chopped rosemary

To Serve

• A small handful of fresh blackberries
• A few rosemary sprigs
• Crushed roasted new potatoes or buttered beans

Method

1. Remove the lamb chops from the fridge 30 minutes before cooking.
2. Season generously with sea salt, cracked black pepper, rosemary and olive oil.
3. Place a small saucepan over a medium-high heat and add the honey. Allow it to darken slightly and caramelise, but be careful not to let it burn.
4. Add the blackberries, red wine vinegar, garlic and rosemary. Simmer gently for 5 to 6 minutes until the fruit softens and breaks down. For a smoother glaze, press the mixture through a sieve.
5. Heat a heavy frying pan or griddle until very hot. Cook the lamb chops for 3 to 4 minutes per side for pink meat, or a little longer if preferred.
6. Transfer the chops to a warm plate and leave them to rest for 5 minutes.
7. Spoon the warm blackberry glaze onto a serving platter. Arrange the lamb chops on top and scatter with the fresh blackberries and rosemary sprigs.
8. Serve immediately with crushed new potatoes or buttered beans.

Tip

This recipe is particularly good with wild blackberries gathered from hedgerows in late summer. If you have a few juniper berries to hand, lightly crush one or two and add them to the glaze for an extra layer of woodland flavour that pairs beautifully with lamb.