Grilled Lamb Chops with Jalapeno Jelly
Whip up our grilled lamb chops with mint-jalapeño jelly dish for an elevated entreé.
Servings: 6 people
Ingredients
- 6 Omaha Steaks Private Reserve® Frenched Lamb Rib Chops
- 2 teaspoons olive oil
- 2 teaspoons Omaha Steaks Seasoning
- 1 mint-jalapeño jelly
Mint-Jalapeño 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 tablespoons jalapeño, seeds removed, minced
- 2 tablespoons Certo liquid pectin
- 1/4 cup red wine vinegar
- 1-1/2 teaspoons fresh lime juice
- 1 teaspoon kosher salt
Instructions
Grilled Lamb Chops
- Preheat grill to medium.
- Remove thawed lamb chops from packaging and lightly oil and season as desired.
- Grill for 5-6 minutes on each side for medium-rare doneness; 7-8 minutes on each side for medium doneness; or 10-11 minutes on each side for well-done doneness.
- 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.
- Immediately before removing from grill, brush well with mint jalapeño jelly.
- Serve with a small ramekin of jelly on the side for dipping.
Mint-Jalapeño Jelly
- Combine peppers, jalapeños, mint, sugar, vinegar, lime juice, and salt in large saucepan over medium heat.
- Heat until warm and sugar is dissolved.
- Pour mixture into a blender or food processor and pulse for 5 seconds.
- Return mixture to saucepan and bring to a boil.
- Skim off any foam that rises.
- Reduce heat and simmer for 5 minutes.
- Stir in the pectin and bring back to a rolling boil for exactly 1 minute.
- Remove from heat and let cool while it sets
- Store covered in the refrigerator for up to 1 week.
Nutrition
Carbohydrates: 15g | Protein: 34g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 110mg