lamb chops
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Blackberry-Red Wine Roast Lamb Chops

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So, I will admit this Lamb Chops recipe is actually pretty old. I first made it last summer but never posted the recipe (it was about when I took a break from blogging). But with Easter and Passover upon us and being limited in our ability to get together with family and friends, a good small portion lamb dish seemed fitting.

So, a little background: Rob’s family background is Greek. That means lamb must be on the table for Easter. Traditionally that is a roast leg of lamb, Greek-style green beans, and normally roasted/mashed potatoes (links HERE and HERE, respectively).

The problem is a leg of lamb is a big piece of meat for two or even four people really. For people who may want one though, Rob will be making a roast lamb recipe in a more traditional recipe in the next day or so for people to use.

That’s where this recipe comes in. Lamb chops are a really good option for a smaller number of people. One or two is good for most people and they can be cooked really quickly. Plus you can do a little more with them stylistically.

For this recipe, we used shallot, tarragon, blackberry and red wine to create a sort of braising liquid for the chops after quickly searing them. All told, its maybe 20 minutes of cook time. So perfect if you dont want to spend all afternoon on a roast for just a few people. A slightly more traditional Easter pairing could also be to use fig or pomegranate.

lamb chops
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I’ve also got a few of my recipes for roast rack of lamb which is another easy, smaller means of preparing lamb. Those recipes are HERE and HERE.

Blackberry-Red Wine Roasted Lamb Chops

A quick and easy lamb dish perfect for a smaller group Easter or Passover meal.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: French, Greek
Keyword: blackberry, easter, french, Greek, lamb, lamb chop, passover, Red Wine, Roast, shallot, tarragon, Wine


  • 4-6 Bone-In Lamb Chops
  • 1 Tbs Olive Oil
  • 2 Shallots quartered
  • 1/2 Cup Red Wine
  • 8-10 Blackberries muddled
  • 2 Sprigs Tarragon
  • 5 Garlic Cloves smashed
  • Salt & Pepper to taste


  • Preheat the oven to 350F.
  • Heat the oil in a cast iron skillet over medium-high heat.
  • Pat the meat dry and salt/pepper.
  • When the oil is hot, add the lamb. Cook on each side for about 2 minutes.
  • Remove the lamb and set aside, reduce heat to medium.
  • Add the shallot and garlic, cook for about a minute.
  • Add the wine, blackberry, and tarragon. Allow to reduce over medium-low heat for 1-2 minutes.
  • Add the meat back in coating both side. Roast for about 10 minutes or desired doneness is reached.

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