Double Lamb Chops With Blackberry-Pear Chutney

Yield: 4 servings

Ingredients

Relish:

2 teaspoons cooking oil

1 large pear, peeled, cored and finely chopped

3 Tablespoons shallots, minced

2 teaspoons brown sugar

1/8 teaspoon ground cloves

1 cup fresh blackberries or frozen blackberries, thawed

Chops:

4 (8 ounce) double lamb rib chops, cut 1- inch thick

1/2 teaspoon ground cumin

1/2 teaspoon coarsely ground pepper

Watercress sprigs (optional garnish)

Directions:

Relish:
Heat oil in medium skillet. Cook pear, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until pear is just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often; cool. Cover and chill, if desired.

Chops:
Season chops with cumin and pepper. Place chops on a lightly oiled grill rack directly over medium heat. Grill for 12 to 14 minutes or until desired doneness, turning once.

To serve, place 1 chop on each of 4 dinner plates. Spoon 1/4 of the blackberry-pear chutney onto each chop.

Garnish with watercress sprigs if desired .

Please note that some ingredients and brands may not be available in every store.

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