These lamb shoulder chops are perfectly grilled to tender, juicy perfection, making them a delicious and satisfying meal. Paired with refreshing mint jelly, they offer a delightful balance of savory and sweet flavors that everyone will love.
Start by bruising the rosemary sprigs with the dull side of a knife to bring out their flavor. Season the lamb chops with pepper (skip the salt for now) and pop them into a resealable bag along with the garlic, rosemary, and pomegranate juice. Seal the bag and gently massage everything together so the flavors mingle, then let it chill in the fridge for about an hour.
While the lamb marinates, make the mint jelly. Heat the orange marmalade, vinegar, and water in a small saucepan over medium-high heat until it just boils, then take it off the heat right away. Strain the mixture to catch any orange rind, stir in the pepper flakes, and set it aside in the fridge to cool for about half an hour. Once it’s cold, mix in the fresh mint—adding it while still warm will turn it black, so be patient.
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 a bit of olive oil.
Heat your grill to medium-high and give it a quick brush with oil to prevent sticking. Grill the chops for about 5 minutes per side until they’re nicely browned and cooked to medium-rare—aim for an internal temperature of around 130°F (54°C).
Serve the chops hot, alongside that refreshing mint jelly for a perfect balance of flavors.
- Marinate the chops for at least an hour to enhance their flavor and tenderness.
- Grill over medium-high heat to get a nice sear without drying out the meat.
- Let the chops rest for a few minutes after grilling to keep the juices locked in.
Lamb shoulder chops are richly flavored and become incredibly tender when grilled properly. The mint jelly adds a refreshing sweetness that perfectly balances the savory meat, making each bite a delightful experience.
Serve the chops alongside roasted vegetables or a fresh green salad for a well-rounded meal. A side of creamy mashed potatoes or couscous also pairs wonderfully, complementing the rich flavors and minty sweetness.
Store any leftover grilled chops in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat, and keep the mint jelly separate until serving to preserve its texture and flavor.
