Vegetarian Peppers, Deconstructed
◷ 40 min
Main Course
Quick & Easy
Grilled Lamb Shoulder Chops Paired with Mint Jelly
These tender lamb shoulder chops are perfect for a flavorful and easy meal, especially when paired with a refreshing mint jelly. This combination brings out the rich, savory taste of the meat with a hint of sweetness and freshness.
◷
25 min
Total Time
♜
4
Servings
▥
Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by bruising the rosemary sprigs with the dull side of a knife to bring out their aroma. Season the lamb chops with pepper (skip the salt for now) and pop them into a resealable bag along with the garlic, bruised rosemary, and pomegranate juice. Seal the bag and gently massage everything together so the flavors mix well. Let it marinate in the fridge for about an hour.
2
Step 2
While the lamb is marinating, make the mint jelly. Put the orange marmalade, vinegar, and water in a small saucepan and bring it to a boil over medium-high heat. As soon as it boils, take it off the heat and strain out the orange rind through a fine sieve. Stir in the pepper flakes and let the jelly cool in the fridge for around 30 minutes. Once it’s cold, mix in the chopped mint—adding it too early might darken the mint.
3
Step 3
When you’re ready to cook, take the lamb out of the marinade and discard the liquid. Sprinkle salt on both sides of the chops and drizzle lightly with olive oil. Heat up a grill or grill pan to medium-high and oil it lightly. Grill the chops for about 5 minutes per side, until they’re nicely browned and reach medium-rare (about 130°F or 54°C on an instant-read thermometer).
4
Step 4
Serve the lamb with the mint jelly on the side for a fresh, sweet kick.
Why You’ll Love This Recipe
This dish offers a perfect balance of rich, savory flavors from the lamb and the bright, refreshing sweetness of mint jelly. The meat turns tender and juicy when grilled properly, making it a satisfying meal that feels special yet easy to prepare.
Serving Suggestions
Serve with a side of roasted vegetables or a fresh green salad to complement the richness of the lamb. A light couscous or herbed rice also pairs well to soak up any juices and mint jelly.
Storage Tips
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a low grill to avoid drying out the meat. Mint jelly can be kept in the fridge for several weeks unopened.
