Grilled Lamb Chops
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Grilled Lamb Chops
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The best Grilled Lamb Chops recipe for tender, perfectly cooked meat with a flavorful marinade. Includes my homemade mint jelly recipe!
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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
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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 Information
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Calories
652kcal
(33%)
Carbohydrates
35g
(12%)
Protein
46g
(92%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Cholesterol
149mg
(50%)
Sodium
1344mg
(56%)
Potassium
785mg
(22%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
1053IU
(21%)
Vitamin C
12mg
(13%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 35g | 12% |
| Protein | 46g | 92% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 149mg | 50% |
| Sodium | 1344mg | 56% |
| Potassium | 785mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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