| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Shallots; chopped |
| 1 |
|
Clove garlic |
| 1 |
ts |
Olive oil |
| 2 |
c |
Blackberry pulp |
| 2 |
ts |
Honey |
| 1 |
|
Whole clove |
| 1 |
ts |
Cardamom |
| 1 |
|
Jalapeno pepper, seeded and diced; or to taste |
| 1 1/2 |
c |
Port wine |
| 4 |
|
Lamb chops |
INSTRUCTIONS
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix
pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half;
add remaining ingredients.
Grill or broil chops about 4 minutes each side for medium; serve with
sauce.
Recipe By : Arturo Boada, Texas Tropical Fruits, Houston
Posted to FOODWINE Digest 24 October 96
Date: Fri, 25 Oct 1996 08:34:04 -0500
From: Ellen Court <CourtMoss@NOVA-NET.NET>
A Message from our Provider:
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