The best Grilled Lamb Chops recipe for tender, perfectly cooked meat with a flavorful marinade. Includes my homemade mint jelly recipe!
This simple, but elegant recipe for succulent lamb is perfect for a special Summer dinner party. For a classic pan-seared version, try my Lamb Chops with Red Wine Sauce.
Sabrina’s Grilled Lamb Chops Recipe
These Grilled Lamb Chops with Mint Jelly sound fancy, but the recipe is easy and simple enough for a casual backyard BBQ dinner. They are perfect when you want something a bit nicer than a burger but they don’t take much more work than a steak. From the marinating process to the actual grilling, each step is straightforward and easily manageable. The most complicated part of this tasty dish is the homemade mint jelly, but even that is really simple. Plus everything is made with pretty basic ingredients, so you can feel good about splurging on quality thick-cut lamb chops!
Ingredients
Marinade:
- 1/4 cup olive oil
- 1/4 cup red wine , I use a Cabernet
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Lamb Chops:
- 8 lamb rib chops , cut 1" thick
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon parsley , finely minced
Mint Jelly:
- 2 cups fresh mint , washed well
- 3 cups water
- 2 tablespoons lemon juice
- 1-2 drops green food coloring
- 4 cups sugar
- 3 ounces liquid pectin
Instructions
Marinade:
- To a container with a cover add the olive oil, red wine, honey, garlic powder, onion powder, dried thyme, salt and black pepper.
- Mix well then add in the lamb chops, cover and refrigerate for a minimum of 2 hours, up to 8 hours.
Lamb Chops:
- Remove the lamb chops from the marinade and pat dry with paper towels.
- Season lamb chops with additional salt and black pepper, let the meat rest for 30 minutes.
- Rub grill with greased paper towels, then heat grill on high heat.
- Sear the lamb for 4-5 minutes on each side, until just cooked through to a medium heat.
- Using a thermometer, look for the meat to hit 145 degrees.
- Remove the lamb chops, tent them with foil to rest, they will continue cooking to 150 degrees while resting.
Mint Jelly:
- Roughly chop the mint, muddle it with rolling pin, crushing the leaves.
- Add them to a medium saucepan with water and bring to a boil on high heat.
- Turn off the heat, let it sit for 15 minutes, then strain the mint leaves.
- Add the liquid back to the pan on high heat with the lemon juice, food coloring and sugar.
- Bring to a boil, cook for 1 minute, then stir in your pectin and cook for 1 minute.
- Turn off the heat, skim any foam from the top of the liquid and let cool.
- Store in a covered container in your fridge or add to a can and process through a canning procedure to store for longer.
Nutrition
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