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Grilled Lamb Chops with Pinot Noir and Blackberry Sauce

Featured by Flying Goat Cellars in the Pinot Noir Wine Club.
Grilled Lamb Chops with Pinot Noir and Blackberry Sauce


This is a simple and easy grilled lamb chops recipe that has wonderful flavors on its own but adding the sauce gives it a slightly sweet and definite blackberry zest. Pair it with a Flying Goat Pinot Noir for the best results!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes


For the Lamb Chops:
• 2 Lamb Racks, frenched and cut into chops* see below.
• 2 tablespoons herbs de Provence or fresh thyme
• 2 teaspoons freshly ground black pepper
• Kosher salt to taste

For the Pinot Noir Blackberry Sauce:
• 1 750 ml bottle of Pinot Noir
• 1 cup Ketchup preferably Heinz
• 2 tablespoons balsamic vinegar
• 3/4 cup Blackberry preserves
• 3 tablespoons Tomato paste
• 2 teaspoons sweet smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Melinda’s Habanero Sauce, if not Tabasco will do.
• 1/4 teaspoon ground cloves
• Salt and pepper to taste


Lamb Chops:
I use the larger American lamb racks for this recipe and but them “Frenched” which means that the rib bones have been cleaned. Then I cut between the rib bones to make the chops, try to do it evenly so the chops are of uniform thickness as much as possible. You can use the smaller New Zealand or Australian racks, the chops will just be smaller.

Season the lamb with the Herbs de Provence or fresh thyme and black pepper. Add salt to taste.

Prepare your grill for medium-high, direct heat. Grill the chops making nice crossed grill marks. The length of cooking depends on the thickness of the chops, so either use the touch method or the thermometer reading 135 for medium rare. Pull off the grill and allow to set for five to ten minutes to set up.

I like to serve this with either simple grilled Yukon gold potatoes or a nice mushroom risotto.

Pinot Noir Blackberry Grilling Sauce:
Bring the wine to a simmer and reduce it until 50% of original volume. Add the preserves and simmer for 10 minutes. Add all the rest of the ingredients and simmer on low heat for 20 minutes.

Cool it down and spoon over your lamb chops. The sauce hold for a week in the refrigerator.

Recipe sourced from

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