Ingredients
BLACKBERRY PORT MARINADE:--
2-3 cups fresh blackberries (reserve a few for serving)
¼ cup chopped mint
1 tbsp cracked pink peppercorns
2 tsp cracked black peppercorns
1 cup port
8 lamb chops
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
Directions
In a bowl, mash blackberries with fork. Add chopped mint, cracked pink and black peppercorns, port and stir to combine.
Place lamb chops in a freezer bag and cover with half of the marinade. Place lamb in the refrigerator and marinate for 3 hours.
Add the remaining half of the marinade to a saucepan and simmer on medium-low heat until reduced by half. Set aside.
Preheat the grill to medium heat, 175-190°C. Brush grill with oil.
Remove lamb from freezer bag and discard excess marinade.
Drizzle with oil and season with SIDS SALT & PEPPER.
Grill lamb chops for 4-5 minutes per side until nice char marks and deep caramelization is achieved.
Remove lamb chops from grill. Tent with foil for 10 minutes.
Use the reduced marinade to garnish the plate, add lamb chops, top with a few blackberries and chopped mint.
