Tender Grilled Lamb Shoulder Chops Accompanied by Mint Jelly

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
• olive oil
• Sauce:
• ½ cup orange marmalade
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• ½ teaspoon red pepper flakes
• ½ bunch fresh mint, leaves only, very thinly sliced

Step 1

Bruis the rosemary sprigs with the dull side of a knife to bring out their flavor. Season the lamb chops with pepper (skip the salt for now) and pop them into a resealable bag along with the garlic, rosemary, and pomegranate juice. Seal the bag and gently massage everything together so the flavors mingle, then let it chill in the fridge for about an hour.

Step 2

While the lamb marinates, make the mint jelly. Heat the orange marmalade, vinegar, and water in a small saucepan over medium-high heat until it just boils, then take it off the heat right away. Strain the mixture to catch any orange rind, stir in the pepper flakes, and set it aside in the fridge to cool for about half an hour. Once it’s cold, mix in the fresh mint—adding it while still warm will turn it black, so be patient.

Step 3

When you’re ready to cook, take the lamb out of the marinade and discard the liquid. Sprinkle salt on both sides of the chops and drizzle lightly with a bit of olive oil.

Step 4

Heat your grill to medium-high and give it a quick brush with oil to prevent sticking. Grill the chops for about 5 minutes per side until they’re nicely browned and cooked to medium-rare—aim for an internal temperature of around 130°F (54°C).

Step 5

Serve the chops hot, alongside that refreshing mint jelly for a perfect balance of flavors.