Lamb Chops With Mint Jelly
These lamb chops with mint jelly are made with only salt, grilled to perfection, and served with mint jelly on the side if you wish.
This is such an easy recipe if you have a rack of lamb chops and are ready to get your grill on. You can make lamb chops on the grill, cast iron skillet, or even an air fryer. Once you try these lamb chops you will never grill them any other way. Save money and make them at home!
Divide the rack of lambs into individual chops by cutting between ribs with smooth, single stroke. If you don’t get through in one stroke, place it back in the seam and try again. Do not saw back and forth.
For best flavor, make sure to salt the lamb chops 2 hours prior to grilling.
Preheat the grill to 400°F.
Place the individual rack of lambs on an aluminum pan and drizzle with olive oil. Cook in the grill for 4-6 minutes (depending on the thickness of the chops) with the lid down.
Take the chops out and place directly on the grill to sear for 1-2 minute on each side, until the internal temperature reaches 135°F.
Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
Serve with mint jelly.
Salt the lamb chops 2 hours prior to cooking.
Heat ¼ cup oil in a cast iron over high heat until just starting to smoke. Fry for 3-4 minutes, in batches, depending on thickness until done to your liking.
Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
Serve with mint jelly.
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Lamb Chops With Mint Jelly
Recipe details
- 4 servings
- Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min
Comments
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I have found that the cast iron method works best if I don’t have the oil so hot that it’s smoking. The chops can get tough that way. Yes, it makes a nice crust but it hardens the rest too. Instead, if you want that outside crust, use butter. Heat it till beginning to turn brown, then add the chops and turn the heat down to medium or even low. I cook them to 130 degrees because they continue to cook a bit more during the five minute resting period. They’re best done medium rare. They’re even better roasted! Put them in a 425 degree oven for one minute, then turn down to 325 and roast for 7-10 minutes. Take them out and let them rest.
I agree with salting them. Do NOT salt them, however, if you don’t have time to let the salt permeate the chops (two hours at least. Overnight even better) as salting them too close to cooking time will draw the juices out and make for dry chops.
also, if you can, find some American lamb. Australian and New Zealand lamb are Merino sheep, they make great wool, but not so great meat.