Best 8 Grilled Lamb With Apple Mint Jelly Recipes

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Indulge in a culinary journey with our grilled lamb chops, masterfully paired with a refreshing apple mint jelly. This delightful dish tantalizes taste buds with every bite, offering a harmonious balance of flavors and textures. The tender lamb chops, seasoned to perfection, are grilled to your desired doneness, resulting in a succulent and juicy center. The accompanying apple mint jelly adds a burst of sweetness and freshness, complementing the savory lamb. This recipe provides step-by-step instructions, ensuring you achieve perfectly cooked lamb chops and a delectable apple mint jelly that will elevate your dining experience. Additionally, we've included a flavorful marinade option for the lamb chops, adding an extra layer of depth and complexity to the dish.

Let's cook with our recipes!

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

APPLE-MINT RACK OF LAMB



Apple-Mint Rack of Lamb image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons whole black peppercorns
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh oregano
4 cloves garlic, minced
1/2 cup olive oil
Pinch kosher salt
2 Frenched racks of lamb
2 tablespoons kosher salt
Olive oil, for grilling
Apple-Mint Compote, recipe follows, for serving
1/2 cup brown sugar
1 tablespoon light corn syrup
1 Granny Smith apple, diced into 1/4-inch cubes
1/4 cup firmly packed fresh mint leaves
1 tablespoon apple cider vinegar
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
  • For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
  • Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
  • Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY



Grilled Lamb Shoulder Chops with Fresh Mint Jelly image

The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Here's a tasty substitute for the store bought jelly using orange marmalade and fresh mint.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h25m

Yield 2

Number Of Ingredients 12

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
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

Steps:

  • Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
  • Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
  • Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
  • Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Serve with mint jelly.

Nutrition Facts : Calories 603.6 calories, Carbohydrate 59.6 g, Cholesterol 115.8 mg, Fat 28.5 g, Fiber 1.3 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 322.1 mg, Sugar 50.2 g

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

CRISPY LAMB CHOPS AND FRESH MINT JELLY



Crispy Lamb Chops and Fresh Mint Jelly image

Provided by Nancy Fuller

Categories     main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary
4 cloves garlic, smashed and roughly chopped
Kosher salt and black pepper
Four 2- to 3-ounce lamb chops
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1 tablespoon granulated garlic
2 large eggs
1 tablespoon Dijon mustard
1/2 cup olive oil, optional
Fresh Mint Jelly, for serving, recipe follows
2 cups packed fresh mint leaves
1 small lemon, zested and juiced (about 2 tablespoons)
1 small lemon, zested and juiced (about 2 tablespoons)
2 cups sugar
3 ounces liquid pectin
1 to 2 drops green food coloring, optional

Steps:

  • In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight.
  • Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together.
  • Set a large skillet over medium heat. Pour in the olive oil from the marinade (or use a fresh 1/2 cup oil) and heat until shimmering.
  • Dredge the lamb in the flour to coat, then in the egg mixture and, lastly, in the breadcrumbs.
  • Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side.
  • Serve with the fresh mint jelly.
  • Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours.

GRILLED BUTTERFLIED LEG OF LAMB WITH FRESH MINT-PEPPER JELLY



Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly image

Provided by Sara Foster

Categories     Wine     Garlic     Lamb     Dinner     Mint     Rosemary     Meat     Marsala     Grill     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6-8

Number Of Ingredients 15

One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
3 tablespoons olive oil
1/2 cup Marsala or dry red wine
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
Safflower oil or canola oil, for oiling the grill
1 recipe Foster's Seven Pepper Jelly with Fresh Mint (recipe follows)
Foster's Seven Pepper Jelly with Fresh Mint:
1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
1/4 cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper

Steps:

  • Grilled Butterflied Leg Of Lamb:
  • 1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.
  • 2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
  • 3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.
  • 4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium
  • 5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint.
  • Foster's Seven Pepper Jelly With Fresh Mint:
  • Makes 1 1/2 cups jelly
  • Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.

GRILLED LAMB WITH MINT-PEPPER JELLY



Grilled Lamb with Mint-Pepper Jelly image

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 racks of lamb (1-1/2 pounds each), trimmed
3 tablespoons Greek seasoning
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
3 garlic cloves, minced
1/2 cup fresh mint leaves, minced
1/2 cup mild jalapeno pepper jelly
1 tablespoon hot water
Chopped fresh oregano

Steps:

  • Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice., In a small bowl, mix mint, jelly, and hot water until combined. Refrigerate, covered, until serving., Drain lamb, discarding marinade in dish. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes before serving with sauce; sprinkle with fresh oregano and additional fresh mint.

Nutrition Facts : Calories 471 calories, Fat 24g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 1841mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

Tips:

  • Select high-quality lamb chops: Look for chops that are evenly marbled with fat, as this will help keep the meat moist and flavorful during grilling.
  • Marinate the lamb chops: Marinating the lamb chops in a flavorful mixture of olive oil, herbs, and spices will help tenderize the meat and infuse it with delicious flavors.
  • Preheat your grill: Make sure your grill is preheated to a high temperature before cooking the lamb chops. This will help sear the meat and create a beautiful crust.
  • Cook the lamb chops over direct heat: Sear the lamb chops over direct heat for a few minutes per side, or until they reach your desired doneness. This will help create a nice crust and prevent the meat from drying out.
  • Let the lamb chops rest before serving: Once the lamb chops are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful bite.

Conclusion:

Grilled lamb chops with apple-mint jelly is a delicious and easy-to-make dish that is perfect for a special occasion meal. By following these tips, you can ensure that your lamb chops are cooked perfectly and bursting with flavor. Serve them with a side of grilled vegetables and a glass of your favorite red wine for a complete and satisfying meal.

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