Grilled Lamb with Apple-Mint Jelly

Name: Grilled Lamb with Apple-Mint Jelly
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 pounds Granny Smith apples; 1 bunch mint, plus 1/4 cup leaves, chopped; 1 cup water; 1 cup vinegar; 1 jalapeno, halved; 1 cup sugar; 8 loin lamb chops (about 3 pounds); Salt and freshly ground black pepper; Vegetable oil; Special equipment: cheesecloth

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Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Inactive: 20 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Inactive: 20 min
Cook: 25 min

Yield: 4 servings

Ingredients

2 pounds Granny Smith apples

1 bunch mint, plus 1/4 cup leaves, chopped

1 cup water

1 cup vinegar

1 jalapeno, halved

1 cup sugar

8 loin lamb chops (about 3 pounds)

Salt and freshly ground black pepper

Vegetable oil

Special equipment: cheesecloth

Directions

Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
Preheat grill to medium-high heat.
Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.