Friday, March 18, 2011

Balsamic and Dijon Marinated Lamb Chops with Mint Wine Jelly

Savory and tangy, this super easy recipe will be your “go to” when you need a springtime lamb fix!   Since Sunday is the first day of spring, how about dusting off the grill? 

Get ready to say goodbye to a long, cold winter.  Fire it up!

Balsamic and Dijon Marinated Lamb Chops
Makes 4 Servings

For the Marinade:
8 - ½ inch Lamb Loin Chops
2 Tablespoons Balsamic Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
¼ Cup Olive Oil
½ Tablespoon dried Herbes De Provence

Other:
Cooking Spray for Grill
1 Tablespoon Grill Seasoning for Steak, (suggest Montreal)
1 Tablespoon chopped fresh Mint (optional)

For the Mint Wine Jelly:
¼ cup store bought Wine Jelly*
1 Tablespoon chopped fresh Mint

Directions:
Whisk all ingredients for marinade together.  Pour over lamb chops. 
Marinate at least four hours, or preferably overnight.

Marinated Lamb Chops, Ready for the Grill!
Spray grill with cooking spray. 

Preheat grill to 400°. 

Pat excess marinade from chops with a paper towel so that they brown evenly.  Liberally season chops with steak seasoning on both sides, pressing the seasoning into the meat.

Grill over open flame or charcoal -  medium heat - about  3 1/2 minutes per side for medium rare, five minutes per side for medium.   Top with mint, if using.

Mix mint into wine jelly. 

Serve with lamb. 


Daphne's Muscadine Wine Jelly* with Fresh Mint Added

What is that great-looking side dish with my lamb? 

It's my Tortellini Salad with Broccoli and Tomato. I promise to post healthy summer salads very soon!

*Use any wine jelly that you like.  Our friend, Daphne, is a local vendor who sells her jelly at our local  festivals.  Look for how to buy her jelly on my "Links You Will Like" soon!

BTW- What do you think of the new blog pic?  My cousin, Amy, likes this one the best so I thought I'd give it a try.
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