This lamb shoulder chop recipe from Chef John marinades the lamb in pomegranate juice with garlic and rosemary, and serves the chops with homemade mint jelly.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
604 Calories
Recipe Instructions
Step 1
Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
Step 2
Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Step 3
Serve with mint jelly.
Step 4
Gather all ingredients.
Step 5
To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
Step 6
To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
Step 7
Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
Ingredients
1 tablespoon water
4 cloves garlic, crushed
1 tablespoon white wine vinegar
olive oil
3 sprigs fresh rosemary
1 teaspoon ground black pepper, or to taste
Kosher salt, to taste
2 (8 ounce) lamb shoulder chops
2 tablespoons pomegranate juice
0.5 teaspoon red pepper flakes
0.5 cup orange marmalade
0.5 bunch fresh mint, leaves only, very thinly sliced
