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Grilled Lamb Shoulder Chops with Fresh Mint Jelly
Grilled Lamb Shoulder Chops with Fresh Mint Jelly
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Elevate your lamb dish with Chef John's twist: fresh mint and orange marmalade for a modern take on the classic mint jelly pairing.
Ingredients:
  • 3 sprigs fresh rosemary
  • 2 (8 ounce) lamb shoulder chops
  • 1 teaspoon ground black pepper, or to taste
  • 4 cloves garlic, crushed
  • 2 tablespoons pomegranate juice
  • Kosher salt, to taste
  • 0.5 cup orange marmalade
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 0.5 bunch fresh mint, leaves only, very thinly sliced
Instructions:
  • Gently bruise the rosemary sprigs using the back of a knife to release their fragrance. Season the chops with pepper (no salt) and place them in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal the bag and massage gently to evenly distribute the flavors. Refrigerate for approximately 1 hour.
  • In a saucepan, combine orange marmalade, vinegar and water. Bring to a boil over medium-high heat, then remove from heat. Strain the mixture to remove orange rind. Mix in pepper flakes and refrigerate until cold, approximately 30 minutes. Stir in mint once cooled (avoid adding mint if jelly is warm, as it may discolor) until well combined.
  • Remove the marinated lamb; discard the marinade. Season both sides of the lamb chops with salt and lightly drizzle with 1 to 2 teaspoons of olive oil.
  • Prepare the grill by lightly oiling it and preheating it to medium-high heat. Grill the chops until nicely browned and cooked to medium rare, approximately 5 minutes on each side. Use an instant-read thermometer to ensure the meat reaches an internal temperature of 130 degrees F (54 degrees C).
  • Garnish with mint jelly.

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