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Grilled Lamb with Mint-Pepper Jelly

Total Time

Prep: 15 min. + marinating Grill: 30 min. + standing

Makes

4 servings

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! —Lori Stefanishion, Drumheller, Alberta
Grilled Lamb with Mint-Pepper Jelly Recipe photo by Taste of Home

Ingredients

  • 2 racks of lamb (1-1/2 pounds each), trimmed
  • 3 tablespoons Greek seasoning
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1/2 cup fresh mint leaves, minced
  • 1/2 cup mild jalapeno pepper jelly
  • 1 tablespoon hot water
  • Chopped fresh oregano

Directions

  1. Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice.
  2. In a small bowl, mix mint, jelly, and hot water until combined. Refrigerate, covered, until serving.
  3. Drain lamb, discarding marinade in dish. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes before serving with sauce; sprinkle with fresh oregano and additional fresh mint.

Nutrition Facts

1/2 rack with 4 tablespoons sauce: 471 calories, 24g fat (7g saturated fat), 99mg cholesterol, 1841mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 31g protein.

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