Sandra Djohan


Grilled Lamb Chops with Blackberry with Beer and Thyme Reductions and Zucchinni

Grilled Lamb Chops:

Lamb Chops

2 smashed garlic cloves

3-4 sprigs of thyme, leaves removed

1 Tbs olive oil

1 tsp Salt

½ tsp Pepper

Blackberry With Beer and Thyme Reduction:

1Tbs butter

3-4 sprigs rosemary

1 tsp chopped fresh mint

4-6 sprigs fresh thyme

1 bottle (12oz) Sam Adams Blackberry Witbier

12 oz fresh blackberries

1 small shallot, chopped

2 garlic cloves, chopped

1 tsp honey

Mashed White Sweet Potatoes:

2 ½ pounds white sweet potatoes

1 tsp maple syrup

1 Tbs Olive oil

1 tsp salt

½ tsp pepper

2 Tbs butter

1/3 cup milk


1 Zucchini, sliced thinly

2 leeks, sliced thinly-white parts only

1 Tbs olive oil


Grilled Lamb Chops:

Rub the lamb chops with a smashed clove of garlic. Salt, pepper and drizzle with olive oil. Sprinkle with chopped and smashed fresh thyme leaves. Allow to rest in the refrigerator for several hours. Grill until done; medium rare is best.

Blackberry With Beer and Thyme Reduction:

Bring all the ingredients together in a saucepan. Bring to a boil, reduce to a simmer and cook until reduced by a out a 1/3 (about 15 minutes). Strain the mixture. Return the liquid to a clean saucepan and reduce by ½ – 2/3, (about 15 minutes) until the mixture has thickened enought to coat the back of a spoon.

Mashed White Sweet Potatoes:

Preheat the oven to 450 degrees F. Peel and cut the potatoes into large chunks. Drizzle with syrup and oil. Season with salt and pepper. Bake in the oven for 15 minutes, turn the pieces and bake for another 15 minutes. Remove and mash with butter and milk until smooth.


Heat a medium saucepan over medium heat. Add the olive oil and the leeks. Allow the leeks to sweat, 2-3 minutes. Add the zucchini and finish cooking.

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