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"   The blackberries I bought at the farmers&amp;#039; market last week were not the sweet little jewels I was hoping for, so I made a savory sauce out of them\u2014and blackberry-balsamic sauce is the perfect excuse to spring for some rich, gamey lamb!    First I made the reduction sauce: In a small saucepan I simmered 1 cup blackberries with 1/2 cup balsamic vinegar, 2 tablespoons brown sugar, 1 minced shallot, 1/2 teaspoon salt and a few grinds black pepper. After about 30 minutes of simmering, I poured the mixture through a fine-mesh strainer into a bowl, pressing on the solids in the strainer to extract the juice. I threw away the solids and served the liquid with the lamb.    To serve with the sauce, I broiled lamb kebabs. I purchased lamb stew meat, which I was kind of concerned about because I wasn&amp;#039;t planning to stew it for a long time. I did make an effort to choose the package with the leanest looking meat. I cut them into 1 1/2-inch chunks, tossed them with olive oil, salt and pepper and threaded them on skewers that I had soaked in water for 30 minutes. Broiled on the top rack of the oven for about 12 minutes, turning them halfway through the cooking time. The lamb was a surprise, nice and tender, and the kids even devoured it. The sauce is a nice sweet-tart foil for the rich lamb. What&amp;#039;s your favorite thing to do with blackberries? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42866/lamb-kebabs-blackberry-balsamic-reduction-12793/?src=shelter_footer>