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.