Why stop at Blackberry-Mint sauce? Try a blueberry-thyme combo for pork chops, strawberry-black pepper over grilled halibut, or your own idea!

This recipe originally appeared in our Summer 2021 issue. Get the magazine here


Credit: Photography by Chelsea Kyle

Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Place the oven rack in the lower third of the oven; preheat to 425°. 

  • In a food processor, pulse 2 cups mint leaves, the garlic, EVOO, half the lemon juice, 1 tbsp. salt, and 1 tsp. pepper until finely chopped and pastelike, about 6 pulses, stopping to scrape down sides as needed.

  • If needed, remove the lamb shoulder from netting without cutting through it; reserve netting. Using your hands, smear the paste all over the meat. Tie with kitchen twine or place back in the netting. Transfer the lamb to a small roasting pan lined with aluminum foil. Roast until an instant-read thermometer registers 145°, 60 to 70 minutes. Let the lamb rest while you make the sauce.

  • Bring blackberries, the remaining lemon juice, the sugar, and chopped mint to a simmer in a small saucepan over medium, mashing blackberries with a fork. Simmer, stirring often, until the liquid becomes syrupy, about 10 minutes. Remove the sauce from the heat and season with salt and pepper.

  • Remove twine or netting, slice the lamb, and arrange on a platter. Drizzle with the blackberry sauce.