1 ½ teaspoon of chopped shallots.
1 clove garlic.
1 teaspoon of olive oil.
2 cups of blackberry pulp.
2 teaspoons of honey.
1 whole clove.
1 teaspoon of cardamom.
1 jalapeño pepper, seeded and diced.
1 ½ cups of Port wine.
4 lamb chops.
Sauté the chopped shallots and garlic in hot olive oil until translucent.
Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
Reduce to half, then add the add remaining ingredients.
Grill the lamb chops for about 4 minutes each side for medium.
Serve with sauce.