Friday, May 23, 2014

Grilled Lamb with Mint Orange Jelly

6 lamb chops 
3 sprigs rosemary
1 tsp cinnamon
4 cloves garlic
2 T pomegranate juice (or lemon juice)
olive oil
salt and pepper

Combine ingredients, marinate lamb overnight in refrigerator.  Grill 6-7 minutes per side.

For the Sauce:
1/2 cup orange marmalade
1 T rice wine vinegar
1-2 T fresh chopped mint
1/2 tsp red pepper flakes

Make sauce, drizzle over lambchops and serve

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