Colorado Lamb Chops with Blackberry Glaze

• 2 to 4 lamb shoulder arm chops
• Coarse salt and freshly ground pepper mélange
• 1 tablespoon olive oil
• 3 large cloves garlic, peeled and minced
• 1/2 cup dry red wine
• 1/2 cup beef broth
• 1 tablespoon seedless blackberry preserves
• 1 sprig fresh rosemary

Season the lamb chops with coarse salt and pepper. Preheat a large skillet over medium heat, add the oil, and swirl to coat the bottom of the pan. Add the meat to the pan and cook 4 to 5 minutes until the meat is brown. Turn the meat over and cook 4 to 5 minutes to brown the remaining side. Turn the meat over again and cook until it is pink inside, about 4 minutes, depending on the thickness of the chops.

Transfer the meat to a platter and cover to keep it warm. Add the garlic to the pan and sauté 1 minute. Deglaze the pan with wine and beef broth, stirring to loosen brown bits from the bottom of the pan. Add the blackberry preserves and stir until the preserves have melted. Cook the sauce several minutes until it has thickened and reduced by half. Season the sauce with salt and pepper to taste.

To serve, spoon the sauce around the lamb chops and garnish them with fresh rosemary.

Yield: 2 to 4 servings