Blackberry-Glazed Lamb Chops

Jim Cohen

Terrazza Restaurant at Caesars Palace, Las Vegas, NV

Jim Cohen of Terrazza Restaurant at Caesars Palace served these guest-pleasing lamb chops with a chickpea purée and arugula salad at his Beard House dinner. The chef's recipe for the blackberry glaze calls for tamarind paste, but lime juice is an easy-to-find substitute.


  • 1 shallot, minced
  • 1 tablespoon extra virgin olive oil
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme
  • 3 anchovies, minced
  • 1 tablespoon whole-grain mustard
  • Chopped flat-leaf parsley
  • 3 tablespoons blackberry jam
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tamarind paste or lime juice
  • 4 single bone-in lamb rib chops
  • Salt and freshly ground black pepper to taste


To make the sauce, sauté the shallots in the olive oil until soft. Add the cream, garlic, thyme, anchovies, and mustard. Simmer until the anchovies have melted into the cream and the sauce is thick enough to coat a spoon. Remove from the heat and add a handful of chopped parsley.

Heat a grill or grill pan. Combine the jam, Worcestershire, and tamarind paste or lime juice in a small bowl to make the glaze. Season the lamb chops with salt and pepper and brush both sides with the glaze. Grill chops for a minute or two on each side for medium-rare (depending on the thickness). Serve with the sauce.


2 servings