Ingredients with Measurements:
- 8 lamb chops
- 1/2 cup mint jelly
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, combine mint jelly, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Cook over medium heat, stirring occasionally, until the jelly has melted and the ingredients are well combined.
3. Season the lamb chops with salt and pepper on both sides.
4. Place the lamb chops on the grill and cook for 3-4 minutes per side, or until desired doneness is reached.
5. Brush the mint jelly glaze onto the lamb chops during the last 2 minutes of cooking on each side.
6. Remove the lamb chops from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Lamb chops: internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 16g
- Protein: 29g
- Carbohydrates: 7g
- Fiber: 0g
- Sugar: 6g
- Sodium: 190mg
Substitutions for ingredients:
- Mint jelly: apple jelly, grape jelly, or apricot preserves
- Red wine vinegar: white wine vinegar or apple cider vinegar
- Dijon mustard: yellow mustard or honey mustard
- Garlic powder: minced garlic or garlic paste
Variations:
- Mint Jelly Glazed Lamb Chops with Rosemary: add 1 tablespoon of chopped fresh rosemary to the glaze mixture.
- Mint Jelly Glazed Lamb Chops with Lemon: add 1 tablespoon of lemon juice to the glaze mixture.
- Mint Jelly Glazed Lamb Chops with Feta: sprinkle crumbled feta cheese on top of the lamb chops before serving.
Tips and tricks:
- Let the lamb chops rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb chops are cooked to the desired temperature.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the lamb chops in a baking dish and cover with foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the lamb chops on a platter and garnish with fresh mint leaves.
- Serve with a side of roasted vegetables or a Greek salad.
Garnishes:
- Fresh mint leaves
- Crumbled feta cheese
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted potatoes
- Grilled asparagus
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Couscous
Troubleshooting advice:
- If the mint jelly glaze is too thick, add a splash of water to thin it out.
- If the lamb chops are sticking to the grill, brush them with oil before placing them on the grill.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure the lamb chops are cooked to a safe temperature.
Food history:
- Mint jelly is a traditional accompaniment to lamb in British cuisine.
Flavor profiles:
- Sweet and tangy with a hint of mint.
Serving suggestions:
- Serve the lamb chops hot off the grill for the best flavor.
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