I’ve never been a huge fan of mint jelly with lamb, and it seemed like every Easter while I was growing up it was the same old same old. Sometimes it’s nice to change things up, so I decided to use what was locally grown and bring a different flavor palette to enhance the taste of lamb. Living in the Texas Hill Country, I opted to source local blackberries for a rich sauce and combine it with balsamic to make a sweet and tangy reduction. I actually made this recipe last Easter for my family and it was perfect! Using lamb chops instead of rack of lamb allows you to cook the meat to the desired doneness. However, for the best flavor and moistest meat, aim for medium-rare. — Chef Tommy Turbyfill
Preheat the oven to 400°F. In a blender, combine the blackberries, balsamic vinegar, 1 tablespoon olive oil, and dry herbs and process until smooth. Set aside. Heat the remaining oil in a large skillet on medium-high. Place lamb chops on the skillet and sear each side for 3 ½ minutes for rare, or continue to cook until desired doneness. Remove from skillet and brush both sides with the blackberry mixture, place in an oven safe dish and bake for 5 minutes. Serve with remaining sauce.