Juicy Grilled Lamb Chops with a Side of Fresh Mint Jelly

Step 1

Bruis the rosemary sprigs with the dull side of a knife to bring out their aroma. Season the lamb chops with pepper (hold off on the salt for now) and toss them into a resealable bag along with the garlic, bruised rosemary, and pomegranate juice. Seal the bag and give it a gentle massage to mix everything well, then pop it in the fridge for about an hour to marinate.

Step 2

While the lamb is soaking up those flavors, combine the orange marmalade, vinegar, and water in a small saucepan. Heat it over medium-high until it just comes to a boil, then take it off the heat right away. Strain the mixture to catch any orange rind bits, stir in the pepper flakes, and let it chill in the fridge for about half an hour. Once it’s cool, fold in the fresh mint—make sure the jelly isn’t warm anymore, or the mint will turn black.

Step 3

When you’re ready to cook, take the chops out of the marinade and discard the leftover liquid. Sprinkle salt on both sides and drizzle lightly with olive oil.

Step 4

Heat your grill to medium-high and oil it lightly to prevent sticking. Grill the lamb chops for about 5 minutes per side until they’re nicely browned and cooked to medium rare. If you have a meat thermometer, aim for an internal temperature of 130°F (54°C).

Step 5

Serve the chops hot with a generous spoonful of the mint jelly on the side.

Serving Ideas

Serve the lamb chops alongside a crisp green salad or roasted vegetables to complement the rich meat. A side of warm, crusty bread works well to soak up any extra mint jelly or juices. For a fuller meal, consider adding a light couscous or quinoa salad.

Storing Food Safely

Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to avoid drying out the meat. Keep the mint jelly separate and refrigerated to maintain its fresh flavor.