Rosemary lamb chops with blackberry jam

Ingredients

Berry Jam

* 1 cup blackberries

* 1/2 cup blueberries or seasonal berries

* 1/4 cup full-bodied red wine, such as Cabernet or Shiraz

* 1/3 cup sugar, or to taste

* 1/2 teaspoon cracked black pepper

Lamb

* 4-8 lamb chops

* 2 sprigs rosemary

* 2-3 tablespoons olive oil

* Salt and white pepper, to taste

Preparation

To make the jam, place berries, wine, sugar and pepper in a small saucepan. Heat, mashing the berries, until the mixture starts to simmer. Cook over medium low heat about 15-20 minutes, until it reaches a jam consistency. Set aside. The jam can be served warm, or made a day ahead and served cold or room temperature.

For the lamb, preheat a covered grill to medium high. Brush lamb rack generously with olive oil and season to taste. Snip rosemary and rub over lamb.

Place lamb on the grill and brown on all sides; then pull down the cover and continue to cook on medium heat for 10-12 minutes for medium rare, or until cooked as desired. If cooking indoors, preheat oven to 375°F. Heat oil in pan and sear lamb on all sides over high heat. Transfer to the oven and roast, uncovered, for 12-15 minutes