Recipe: Grilled Lamb Shoulder Chop with Mint Jelly
Ingredients
- 2 lamb shoulder chops - 8 oz each
- 3 sprigs rosemary
- 4 cloves garlic
- 2 tbl pomegranate juice
- olive oil
- salt and pepper
- Fresh Mint
- For the Sauce
- 1/2 cup orange marmalade
- 1 tbl white wine vinegar
- 1 tbl water
- 1/2 bunch fresh mint
- 1/2 tsp red pepper flakes
Instructions
Step 1
Use the side of a knife the crush 4 cloves garlic.Take 3 sprigs rosemary, cut into pieces. use the back of the knife to pound them.
Step 2
Put some black pepper on both sides of the lamb shoulder chops.Then put them into a zip lock plastic bag, add 2 tbl pomegranate juice. Mix up.
Put in a refrigerator for 1 hour.
Step 3
Add 1/2 cup orange marmalade,1 tbl white wine vinegar,
and 1 tbl water into a pan. Mix well.
Bring it to a boil, then turn off the heat.
Pour them through a strainer into a bowl.
Add 1/2 bunch fresh mint and 1/2 tsp red pepper flakes into the bowl. Stir well.
Step 4
Roll the fresh mints, and dice them. Put them into the bowl. Stir well.
Step 5
Take the lamb shoulder chops from the zip lock bag, salt them well. Then cook the lamb chops on a hot grill,5 minutes per side.
Step 6
To serve, put the sauce on top of the lamb chops, or underneath the lamb chops.