Grilled Lamb With Blackberry-Black Pepper Sauce

Ingredients 1/4 cup extra-virgin olive oil
1 tablespoon dried rosemary
2 teaspoons dried thyme
3 teaspoons freshly ground black pepper, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 tablespoon minced garlic
8 (1 1/4-inch-thick) lamb loin chops, about 2 lb
2 cups red wine (Cabernet Sauvignon or Merlot)
1/2 pint fresh blackberries (5–6 oz)
3/4 cup water
3/4 cup sugar
1 (10 to 13-oz) jar blackberry preserves

Steps

1. Combine olive oil, dry seasonings (including 1 teaspoon pepper), and garlic. Place lamb chops in a sealable container; cover lamb with herb mixture and wine. Let lamb stand 10 minutes, turning occasionally. Preheat grill.
2. Prepare blackberry sauce. Combine in medium saucepan, water, sugar, and blackberries; bring to a boil on medium-high. Reduce heat to simmer; cook 5 minutes.
3. Stir in blackberry preserves and 2 teaspoons black pepper until preserves dissolve; remove from heat.
4. Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side or until 145°F (for medium-rare). Serve sauce over lamb.

(Recipe Courtesy of Publix Apron's Simple Meals)