This recipe is absolutely yummy with the grilled chops and the Jalapeno Jelly glaze. This might have taken first place over my recipe Lamb Chops in a Red Wine Vinegar With a Mint Sauce. The jalapenos in Michigan are just starting to turn red – maybe I should make my own jelly again…
Juniper and Jalapeno Jelly-Glazed Lamb Chops
- 8 juniper berries
- 1 tsp. coriander seeds
- 2 tbsp. unsalted butter
- 4 cloves garlic, minced
- 1 heaping cup of jalapeno jelly (I used red)
- 2 tbsp. apple cider vinegar
- 1/4 cup water
- 8 lamb chops (2 per person)
- kosher salt and pepper to taste
Crack the juniper berries and coriander seeds using a mortar and pestle. Melt the butter and cook them along with the garlic over medium heat until fragrant, about 3 minutes. Whisk in the jelly, vinegar and water until smooth. Simmer until slightly thick, about 5 minutes.
Prepare an outdoor grill and rub oil all over the chops and season with salt and pepper. Grill until nicely marked about 3 minutes per side. Move chops to the cooler side of the grill and brush generously with some of the jalapeno glaze.
Cover and cook, brushing occasionally, until nicely glazed. Medium rare is 120F but I like them at around 140°F. This can take 15 to 20 minutes for the way I like them cooked. Set aside to rest for 5-10 minutes. Serve the chops drizzled with more of the jalapeno glaze. These chops are special…
cookingwithauntjuju http://cookingwithauntjuju.com/2012/08/07/juniper-and-ja…zed-lamb-chops/
