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Grilled Lamb Chops

The best Grilled Lamb Chops recipe for tender, perfectly cooked meat with a flavorful marinade. Includes my homemade mint jelly recipe!

Prep Time
35 mins
Cook Time
35 mins
Total Time
3 hrs 15 mins
Servings: 4 servings
Calories: 652 kcal
Course: Dinner
Cuisine: American

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:
    Cup of Yum
  1. To a container with a cover add the olive oil, red wine, honey, garlic powder, onion powder, dried thyme, salt and black pepper.
  2. Mix well then add in the lamb chops, cover and refrigerate for a minimum of 2 hours, up to 8 hours.
Lamb Chops:
  1. Remove the lamb chops from the marinade and pat dry with paper towels.
  2. Season lamb chops with additional salt and black pepper, let the meat rest for 30 minutes.
  3. Rub grill with greased paper towels, then heat grill on high heat.
  4. Sear the lamb for 4-5 minutes on each side, until just cooked through to a medium heat.
  5. Using a thermometer, look for the meat to hit 145 degrees.
  6. Remove the lamb chops, tent them with foil to rest, they will continue cooking to 150 degrees while resting.
Mint Jelly:
  1. Roughly chop the mint, muddle it with rolling pin, crushing the leaves.
  2. Add them to a medium saucepan with water and bring to a boil on high heat.
  3. Turn off the heat, let it sit for 15 minutes, then strain the mint leaves.
  4. Add the liquid back to the pan on high heat with the lemon juice, food coloring and sugar.
  5. Bring to a boil, cook for 1 minute, then stir in your pectin and cook for 1 minute.
  6. Turn off the heat, skim any foam from the top of the liquid and let cool.
  7. 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

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

% 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.