Here’s a quick recipe for grilling that incorporates two Texas ingredients now in season: blackberries and lavender leaves.
Lamb Chops with Blackberries and Lavender
8 lamb loin chops (about 3 pounds)
2 cups fresh blackberries
1/2 cup sweet red vermouth
1/4 cup fresh lavender leaves, finely chopped (see note)
1 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
4 to 6 cloves garlic, to taste, minced or pressed
Place the lamb chops in a 1-gallon zippered-top plastic bag.
Combine the blackberries, vermouth, lavender, salt, Worcestershire sauce and garlic in a medium-sized bowl. Mash the berries. Pour the marinade into the bag, seal and squish around to coat the chops. Let marinate in the refrigerator for at least 3 to 4 hours and preferably overnight.
Preheat the grill with all the burners on high for 10 minutes and the lid down.
When the grill is hot, turn all the burners to medium. Place the lamb hops on the grill, close the lid and cook for 4 to 6 minutes per side for medium-rare. Adjust the time slightly up or down if you desire a different degree of doneness.
Transfer the chops to a platter, loosely tent with aluminum foil, and let rest for 10 minutes before serving.
Note: You can use untreated lavender flowers as a garnish on the finished dish, if desired, but use the more pungent leaves for the marinade. If you can’t find the lavender leaves, try 2 to 3 tablespoons fresh sage leaves, to taste, and omit the Worcestershire sauce.
Makes 4-6 servings.
Source: Adapted from “The New Gas Grill Gourmet” by A. Cort Sinnes