For best results, use high-quality orange marmalade with a good balance of sweetness and bitterness. Don't overcook the lamb! Medium-rare is ideal for tenderness and flavor. Use a meat thermometer to ensure accurate doneness. The mint jelly can be made a day in advance. The flavors will meld together beautifully. Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Grilled Lamb Shoulder Chops with Fresh Mint Jelly
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING2 People
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VIEWS28
Rediscover the delightful harmony of lamb and mint with this elevated take on a classic pairing. Our recipe replaces the overly sweet store-bought jelly with a vibrant, homemade mint jelly featuring the bright citrus notes of orange marmalade and a hint of spice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol116 mg
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Fiber1 g
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Protein31 g
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Saturated Fat10 g
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Sodium322 mg
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Sugar50 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepUsing the dull side of a knife, gently bruise the rosemary sprigs to release their fragrant oils. Season the lamb chops with black pepper (hold the salt for now). Place the chops in a resealable plastic bag along with the crushed garlic, bruised rosemary, and pomegranate juice. Seal the bag, gently massage to distribute the flavors, and refrigerate for at least 1 hour, or up to 4 hours. (1 hour)
02
StepIn a small saucepan, combine the orange marmalade, white wine vinegar, and water. Bring the mixture to a boil over medium-high heat, then immediately remove from the heat. Pour the mixture through a fine-mesh strainer to remove the orange rind, leaving a smooth jelly base. Stir in the red pepper flakes. Refrigerate the jelly until completely chilled, about 30 minutes. (30 minutes)
03
StepOnce the jelly is cold, gently stir in the thinly sliced fresh mint. Be sure the jelly is cool to prevent the mint from turning black. (5 minutes)
04
StepRemove the lamb chops from the marinade and discard the marinade. Pat the chops dry with paper towels. Season both sides of the lamb chops generously with kosher salt. Lightly drizzle with about 1 to 2 teaspoons of olive oil per chop. (5 minutes)
05
StepPreheat a grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the lamb chops until browned and cooked to medium-rare, about 5 minutes per side, depending on the thickness of the chops. For a perfect medium-rare, an instant-read thermometer inserted into the center of the chop should read 130 degrees F (54 degrees C). (10 minutes)
06
StepRest the lamb chops for 5 minutes before serving with the chilled fresh mint jelly.
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Mckenzie Wuckert
Jun 22, 2025I was skeptical about the red pepper flakes, but they added a perfect touch of heat.
Deangelo Huel
Jun 9, 2025The mint jelly recipe is amazing! I will be making this again and again.
Darwin Runolfsdottir
May 13, 2025Easy to follow instructions and a delicious result. Thanks for sharing!
Rubye Koelpin
May 11, 2025My family loved this! The lamb was so tender and flavorful.
Donny Kirlin
Mar 7, 2025This recipe was a game-changer! The mint jelly is so much better than store-bought.
Nikko Schneider
Feb 28, 2025The pomegranate juice in the marinade really made a difference. Highly recommend!