Marinate the lamb chops up to 24 hours ahead. Make the sauce while the chops are grilling or make it ahead and chill. Try the rosemary-thyme marinade and blackberry sauce with pork chops or beef as well.

3/4 cup olive oil
1 medium lemon, sliced
1 sprig fresh thyme
1 sprig fresh rosemary
4 cloves garlic, crushed
2 bay leaves
1 tsp. cracked black pepper
8 lamb rib chops, cut 1 inch thick, bones frenched, if desired
Salt and ground black pepper
3/4 cup port
1 shallot, minced (1 Tbsp.)
2 sprigs fresh thyme
3–4 tsp. sugar
1/8 tsp. salt
1 cup fresh blackberries
1 1/2 tsp. snipped fresh thyme
Fresh berries (optional)
1 recipe Creamy Polenta (optional)

1. Place a large resealable bag in a shallow dish. In bag combine oil, lemon slices, 1 sprig thyme, rosemary, garlic, bay leaves, and cracked black pepper. Add lamb chops. Seal and refrigerate 4 to 24 hours.

2. Remove lamb chops from marinade; discard marinade. Pat meat with paper towels to remove excess oil. Sprinkle chops lightly with salt and ground black pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes for medium-rare (145°) or 15 to 17 minutes for medium (160°), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on a grill rack over heat. Cover; grill as above.)

3. For blackberry sauce, in a small saucepan combine port, shallots, 2 sprigs thyme, sugar, and 1/8 teaspoon salt. Bring to boiling. Boil gently, uncovered, over medium-high heat for 5 minutes. Add 1 cup blackberries. Boil gently, uncovered, 5 minutes more. Cool slightly. Place mixture in a food processor or blender. Cover and process or blend until smooth. Strain through a fine-mesh sieve to remove seeds. Stir in 1 1/2 teaspoons snipped thyme. Serve sauce with lamb chops, additional berries, and Creamy Polenta, if desired. Makes 4 servings.

Per serving: 447 cal., 26 g fat (6 g sat. fat), 88 mg chol., 317 mg sodium, 14 g carbo., 2 g fiber, 28 g pro.

CREAMY POLENTA
Parmesan cheese and feta add richness to this creamy stirred polenta. Serve it with Grilled Lamb Chops with Blackberry Sauce.

2 Tbsp. butter
2 cups milk
1 3/4 cups chicken stock
1 cup coarse cornmeal (polenta)
2 Tbsp. grated Parmesan cheese
3 oz. creamy feta cheese packed in oil, drained and crumbled, or feta cheese, crumbled
1 tsp. fresh rosemary, chopped
Kosher salt
Ground white pepper

In a large saucepan melt butter over medium heat. Add milk and chicken stock and bring to a simmer. Gradually stir in the polenta; simmer gently, stirring constantly, until polenta is creamy and thick (15 to 20 minutes). Stir in Parmesan cheese, feta cheese, and rosemary. Season with salt and pepper to taste. Serve with lamb chops. Makes 4 servings.

Per serving: 316 cal., 15 g fat (8 g sat. fat), 39 mg chol., 646 mg sodium, 33 g carbo., 2 g fiber, 13 g pro.