Grilled Lamb Shoulder Chops with Fresh Mint Jelly

Grilled Lamb Shoulder Chops with Fresh Mint Jelly
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    2 People
  • VIEWS
    28

Rediscover the delightful harmony of lamb and mint with this elevated take on a classic pairing. Our recipe replaces the overly sweet store-bought jelly with a vibrant, homemade mint jelly featuring the bright citrus notes of orange marmalade and a hint of spice.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    60 g
  • Cholesterol
    116 mg
  • Fiber
    1 g
  • Protein
    31 g
  • Saturated Fat
    10 g
  • Sodium
    322 mg
  • Sugar
    50 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Using the dull side of a knife, gently bruise the rosemary sprigs to release their fragrant oils. Season the lamb chops with black pepper (hold the salt for now). Place the chops in a resealable plastic bag along with the crushed garlic, bruised rosemary, and pomegranate juice. Seal the bag, gently massage to distribute the flavors, and refrigerate for at least 1 hour, or up to 4 hours. (1 hour)

02

Step

In a small saucepan, combine the orange marmalade, white wine vinegar, and water. Bring the mixture to a boil over medium-high heat, then immediately remove from the heat. Pour the mixture through a fine-mesh strainer to remove the orange rind, leaving a smooth jelly base. Stir in the red pepper flakes. Refrigerate the jelly until completely chilled, about 30 minutes. (30 minutes)

03

Step

Once the jelly is cold, gently stir in the thinly sliced fresh mint. Be sure the jelly is cool to prevent the mint from turning black. (5 minutes)

04

Step

Remove the lamb chops from the marinade and discard the marinade. Pat the chops dry with paper towels. Season both sides of the lamb chops generously with kosher salt. Lightly drizzle with about 1 to 2 teaspoons of olive oil per chop. (5 minutes)

05

Step

Preheat a grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the lamb chops until browned and cooked to medium-rare, about 5 minutes per side, depending on the thickness of the chops. For a perfect medium-rare, an instant-read thermometer inserted into the center of the chop should read 130 degrees F (54 degrees C). (10 minutes)

06

Step

Rest the lamb chops for 5 minutes before serving with the chilled fresh mint jelly.

For best results, use high-quality orange marmalade with a good balance of sweetness and bitterness.
Don't overcook the lamb! Medium-rare is ideal for tenderness and flavor. Use a meat thermometer to ensure accurate doneness.
The mint jelly can be made a day in advance. The flavors will meld together beautifully.
Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Brad Predoviclynch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 9 Ratings)
Total Reviews: (6)
  • Mckenzie Wuckert

    I was skeptical about the red pepper flakes, but they added a perfect touch of heat.

  • Deangelo Huel

    The mint jelly recipe is amazing! I will be making this again and again.

  • Darwin Runolfsdottir

    Easy to follow instructions and a delicious result. Thanks for sharing!

  • Rubye Koelpin

    My family loved this! The lamb was so tender and flavorful.

  • Donny Kirlin

    This recipe was a game-changer! The mint jelly is so much better than store-bought.

  • Nikko Schneider

    The pomegranate juice in the marinade really made a difference. Highly recommend!

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