Grilled Lamb Shoulder Chops With Fresh Mint Sauce
photo by Dr.JenLeddy
- Ready In:
- 1hr 10mins
- 2 shoulder lamb chops, 3/4 inch thick
- 4 coves garlic, peeled, crushed
- 2 sprigs rosemary, bruised
- 2 tablespoons pomegranate juice
- black pepper
- 1⁄3 cup orange marmalade (No sugar or reduced sugar works fine.)
- 1 tablespoon white vinegar
- 1 tablespoon water
- 1⁄8 - 1⁄4 teaspoon crushed red pepper flakes
- 1⁄3 cup fresh mint leaves, lightly packed
- Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
- While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
- Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
- About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
- Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.
Questions & Replies
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Fantastic! Wouldn't change a thing! <br/><br/>The mint sauce came out perfectly. <br/><br/>About mid-way through inhaling our dinner, I looked up at my husband and said, "This is literally good enough that if I was served this at a fancy restaurant, I'd still be impressed."<br/><br/>So, so tasty. I will *always* make lamb with this recipe from now on.
There is nothing better then lamb and mint. I knew this had to be a winner, and it was in everyway. So succulent, and tasty, you will want to make your chops like this all the time. I didn't change one thing, and think it's perfect the way it is. The juices from the chop mixed in nicely with the mint sauce, and just made such an enjoyable meal. Thanks, Paula! made for ZWT7
This recipe was super simple and delicious thanks Paula. I used loin chops as that's what I had in the freezer. I also used cumquat marmalade (still a nice bitter citrus flavour) and chose not to strain out the shredded skin cos I love that bit. After sitting to cool and adding in the mint, thee sauce got quite "solid" again, so I added in another tablespoon of water. I reckon this would be great with chicken, pork, veal or venison and herbs in the marinade could be varied to suit the meat.
RECIPE SUBMITTED BY
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.