spring is definitely here and so are light menu's loaded with fruits and vegetables. i'm pretty excited as i think i've been lazy about cooking because i've worn out all the heavy winter meals that have me crawling into bed only minutes after washing the last dish!!
ever since cooking a filet with a chocolate wine sauce a couple years ago, i've been interested in how many different flavors you can pair with meats. sweet, spicy, zesty, salty, bitter, tangy, the list goes on and on. now i've never been good at eating fruits, both my mom and marcela can attest to this, but i know that if i have to eat fruit, i'd prefer something tart or a bit sour. so i did a little research and found out that a lot of scottish lamb dishes are paired with berries. this was perfect. we had lamb chops in the freezer!! so i went on to find this recipe and decided to give it a try.
the blackberry relish is made by sauteeing the blackberries with sugar until they've softened up a bit. then, in a separate dish, mix together some chopped mint, olive oil, prepared horseradish, and lime juice. add the softened berries to the mix and softly stir until well blended. you can grill or pan fry the lamb, but it's best to cook no more than medium. the salad here is just shredded english cucumber with whole milk yogurt. i added a little chopped mint as garnish to add even more refreshment. we had a 2004 cabernet-shiraz with this meal. i thought the wine was a pretty good match. anything light, but red, would be good with this meal.
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