Grilled Lamb Chops with Mint Jalapeno Jelly
Grilled Lamb Chops
  • 1 hr
    Marinade Time
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 4 to 6

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  • 6 Omaha Steaks Private Reserve Lamb Rib Chops
  • 1 recipe Mint Jalapeño Jelly
Mint Jalapeno Jelly:
  • 1/4 cup red bell pepper, minced
  • 1/4 cup green bell pepper, minced
  • 1/4 cup fresh mint, chopped fine
  • 1 cup sugar
  • 2 Tbsp. Jalapeño (seeds removed), minced
  • 2 Tbsp. Certo liquid pectin
  • 1/4 cup red wine vinegar
  • 1-1/2 tsp. fresh lime juice
  • 1 tsp. Kosher salt
  1. Thaw Lamb Rib Chops in refrigerator overnight.
  2. Preheat grill to medium heat
  3. Remove Lamb Rib Chops from packaging.
  4. Lightly oil and season as desired
  5. Grill for 5-6 minutes on each side for Medium Rare, 7-8 minutes on each side for Medium and 10-11 minutes on each side for well done.
  6. Just prior to removing from grill brush well with the Mint Jalapeño Jelly.
  7. Serve with a small ramekin of the Mint Jalapeño Jelly on the side.
Mint Jalapeño Jelly:
  1. Combine the peppers, jalapeños, mint, sugar, vinegar, lime juice and salt in a large sauce pan over medium heat.
  2. Heat until warm and sugar is dissolved.
  3. Pour mixture into a blender or food processor and pulse for 5 seconds.
  4. Return mixture to the sauce pan and bring to a boil.
  5. Skim off any foam that rises.
  6. Reduce heat and simmer for 5 minutes.
  7. Stir in the pectin and bring back to a rolling boil for exactly 1 minute.
  8. Remove from heat and let cool. The jelly will set up as it cools so this recipe can be made up to 1 week before it is needed.
  9. Store covered in the refrigerator for up to 1 week.