Grilled Lamb Shoulder Chops With Fresh Mint Jelly
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 sprigs
Rosemary (fresh)4 cloves
Garlic (crushed)2 tbsps
Pomegranate Juice1 cup
Orange Marmalade1 tbsp
White Wine Vinegar1 tbsp
Water1 tsp
Red Pepper FlakeDirections:
1
Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance
2
Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice
3
Seal bag; massage gently to distribute flavors
4
Refrigerate for about 1 hour
5
Place orange marmalade into a saucepan
6
Add vinegar and water
7
Bring to a boil over medium-high heat and immediately remove from heat
8
Pour through a fine strainer to remove orange rind
9
Add pepper flakes
10
Refrigerate until cold, about 30 minutes
11
When cold, stir in mint (if jelly is still warm, mint will turn black) until combined
12
Remove lamb from marinade; discard marinade
13
Salt both sides of the lamb chops
14
Lightly drizzle with about 1 to 2 teaspoons olive oil
15
Lightly oil a grill and set at medium-high heat
16
Cook chops until browned and meat is medium rare, about 5 minutes on each side
17
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
18
Serve with mint jelly