Daisy Creek Vineyard

Featured Recipe

Rosemary Lamb Chops with Blackberry Sauce

Perfect with the Daisy Creek Vineyard Malbec.

Serves 4 · Prep 15 minutes · Cook 20 minutes

Ingredients

• Lamb chops
• 8 lamb rib chops
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon butter
• Blackberry sauce
• 1 cup fresh or frozen blackberries
• ½ cup dry red wine
• ½ cup beef or chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon chopped rosemary
• 1 tablespoon cold butter
• Salt and black pepper to taste

Directions

1. Combine the olive oil, garlic, rosemary, thyme, salt and pepper. Rub the mixture over the lamb chops and let them rest for 15–20 minutes.
2. Heat a large skillet over medium-high heat. Add the lamb chops and cook for approximately 3–4 minutes per side for medium-rare.
3. Add 1 tablespoon butter during the final minute and spoon it over the chops.
4. Transfer the lamb to a plate and let it rest while preparing the sauce.
5. Add the red wine to the same skillet. Scrape up the browned pieces and simmer for 2 minutes.
6. Add the broth, balsamic vinegar, honey, rosemary and blackberries.
7. Simmer for 5–7 minutes, gently crushing some of the berries, until the sauce thickens slightly.
8. Remove the pan from the heat and stir in the cold butter. Season with salt and pepper.
9. Spoon the blackberry sauce over the lamb chops. Serve with rosemary-roasted potatoes or seasonal root vegetables.

Serve the Malbec at approximately 55–60°F.