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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add pear, green onions and cloves; cook about 3 minutes or just until pear is tender.
Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in vinegar. Set aside to cool.
In a small bowl, stir together allspice, salt and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). Serve lamb with chutney.