Yield:  2 servings

Jim Cohen of Terrazza Restaurant at Caesars Palace served these guest-pleasing lamb chops with a chickpea purée and arugula at his Beard House dinner. The chef's recipe for the blackberry glaze called for tamarind paste, but in a pinch, lime juice is an easy-to-find substitute. The sauce and the glaze can be made a day ahead.

Ingredients

1		shallot, minced
1 tablespoon		extra-virgin olive oil
1 cup		heavy cream
2		cloves garlic, minced
2 teaspoons		fresh thyme
3		anchovies, minced
1 tablespoon		whole-grain mustard
		Chopped flat-leaf parsley
3 tablespoons		blackberry jam
2 tablespoons		Worcestershire sauce
2 tablespoons		tamarind paste or lime juice
4		single bone-in lamb rib chops
		Salt and black pepper to taste

  Method  

1. To make the sauce, sauté the shallots in the olive oil until soft. Add the cream, garlic, thyme, anchovies, and mustard. Simmer until the anchovies have melted into the cream and the sauce is thick enough to coat a spoon. Remove from the heat and add a handful of chopped parsley.

2. Heat a grill or grill pan. Combine the jam, Worcestershire, and tamarind paste or lime juice in a small bowl. Season the lamb chops with salt and pepper and brush both sides with the glaze. Grill chops for a minute or two on each side for medium-rare (depending on the thickness).

Wine Pairing:  Courtesy of The Wine Cellars of Annapolis