Grilled Lamb Chops Mint Jelly (Print Version)
Tender grilled lamb paired with a fresh mint jelly, perfect for elevating any main course or dinner.
# What You'll Need:
→ Lamb
01 - 8 lamb rib chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
→ Mint Jelly
07 - 1 cup packed fresh mint leaves, finely chopped
08 - 1 cup granulated sugar
09 - 1/2 cup white wine vinegar
10 - 1/2 cup water
11 - 2 teaspoons unflavored powdered gelatin
# How-To Steps:
01 - Combine olive oil, minced garlic, chopped rosemary, sea salt, and black pepper in a small bowl. Rub the mixture evenly over the lamb chops and allow to marinate at room temperature for 15 minutes.
02 - In a saucepan, combine chopped fresh mint leaves, granulated sugar, white wine vinegar, and water. Bring the mixture to a gentle boil while stirring until the sugar dissolves.
03 - Remove the saucepan from heat and let it cool slightly. Sprinkle powdered gelatin over the mixture and stir until fully dissolved. Pour the jelly into a small jar or bowl and refrigerate for at least 1 hour, or until set.
04 - Preheat your grill or grill pan to medium-high heat.
05 - Place the lamb chops on the preheated grill and cook for 4 to 5 minutes per side for medium-rare or until desired doneness is achieved. Remove and let rest for 5 minutes to retain juices.
06 - Serve the grilled lamb chops warm accompanied by a spoonful of the homemade mint jelly.
# Expert Tips:
01 -
- The juicy lamb combined with the bright mint jelly is like a flavor hug you didn't know you needed
- This dish turned simple grilling into a special occasion favorite almost overnight
02 -
- Marinating the lamb at room temperature helps the garlic and rosemary really soak in without toughening the meat
- Don't rush the jelly setting—its cool, herbal balance makes this dish uniquely fresh
03 -
- Make sure your grill is hot enough to sear without sticking—clean grates make all the difference
- The secret is letting the lamb rest after grilling so juices redistribute evenly