1 1/2 teaspoons shallots -- chopped
1 clove garlic
1 teaspoon olive oil
2 cups blackberry pulp
2 teaspoons honey
1 whole clove
1 teaspoon cardamom
1 jalapeno pepper, seeded and diced -- or to taste
1 1/2 cups port wine
4 lamb chops
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients.
Grill or broil chops about 4 minutes each side for medium; serve with sauce.