Best 7 Lamb With Mint Jelly Recipes

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Prepare to tantalize your taste buds with a culinary journey to the world of Lamb with Mint Jelly, a classic dish that has delighted palates for generations. This delectable main course features tender lamb, expertly seasoned and roasted to perfection, accompanied by a refreshing and aromatic mint jelly that adds a burst of flavor to each bite. Whether you're a seasoned chef or a home cook looking to impress, this collection of recipes offers a variety of options to suit your culinary skills and preferences. From traditional methods to modern twists, discover the perfect recipe to create this timeless dish that will leave you and your loved ones savoring every bite.

Here are our top 7 tried and tested recipes!

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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

GRILLED LAMB WITH APPLE-MINT JELLY



Grilled Lamb with Apple-Mint Jelly image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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.

LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

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.

LAMB CHOPS WITH MINT JELLY CRUST



Lamb Chops With Mint Jelly Crust image

Simple to make and classic mint and lamb taste. I like to serve these with jacket baked potatoes and some steamed green veggies and carrot sticks.

Provided by Jen T

Categories     Lamb/Sheep

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 4

8 lamb chops (I use mid-loin chops here in NZ)
1 cup fresh white breadcrumbs
2 tablespoons mint jelly
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to 375'F/160'C.
  • Place the lamb chops in a shallow baking pan and season with the salt and pepper.
  • Place the breadcrumbs in a bowl and mix in the mint jelly.
  • Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
  • Bake the chops for 20-30 minutes or until they are cooked through.
  • Serve immediately.

Nutrition Facts : Calories 847.8, Fat 67.8, SaturatedFat 29.9, Cholesterol 187.5, Sodium 194.4, Carbohydrate 14.6, Fiber 0.4, Sugar 7.6, Protein 42.1

Tips:

  • Choose the right cut of lamb: For this recipe, a leg of lamb is ideal. It's a large, flavorful cut that can be roasted whole or cut into smaller pieces.
  • Marinade the lamb: Marinating the lamb in a mixture of olive oil, garlic, rosemary, and thyme will help to tenderize it and add flavor.
  • Cook the lamb properly: The key to perfectly cooked lamb is to use a meat thermometer. Cook the lamb until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well done.
  • Let the lamb rest: After cooking, let the lamb rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve with mint jelly: Mint jelly is the classic accompaniment to lamb. It's a sweet and tangy condiment that helps to balance out the richness of the lamb.

Conclusion:

This classic recipe for lamb with mint jelly is a delicious and easy-to-make dish that is perfect for any special occasion. With its tender meat, flavorful marinade, and tangy mint jelly, this dish is sure to be a hit with your family and friends.

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