Grilled Lamb with Apple-Mint Jelly
This recipe creates a vibrant apple-mint jelly infused with jalapeno to serve alongside grilled lamb chops. The jelly is simmered, strained, and reduced to a thick glaze, which is then brushed onto seasoned lamb chops as they grill for a flavorful finish.
Equipment
- 1 Large Saucepan
- 1 Fine-mesh Sieve
- 1 Cheesecloth For lining the sieve
- 1 Grill
Ingredients
Main
- 2 pounds Granny Smith apples
- 1 bunch mint plus 1/4 cup leaves, chopped
- 1 cup water
- 1 cup vinegar
- 1 jalapeno halved
- 1 cup sugar
- 8 loin lamb chops about 3 pounds
- Salt and freshly ground black pepper
- Vegetable oil
- Special equipment: cheesecloth
Instructions
- Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
- Preheat grill to medium-high heat.
- Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.
Notes
When making the jelly, resist the urge to squeeze the cheesecloth. Allowing the juice to drip naturally yields a clearer jelly. The combination of apples, mint, and jalapeno creates a sweet, bright, and slightly spicy glaze that perfectly complements the richness of the lamb. For medium-rare lamb chops, grilling approximately 3 minutes per side is a good starting point, but cooking time will vary based on thickness and grill temperature. Use a thermometer if unsure (130-135°F for medium-rare). Baste continuously during the final minutes of grilling to build a beautiful glaze and flavor.