Blackberry-Glazed Lamb Chops

• 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.