Makes 6 servings
12 lamb loin chops, cut 1½ inches thick
Salt and freshly ground black pepper, to season
1 cup red wine
½ cup balsamic vinegar
½ cup hot pepper jelly
½ cup freshly chopped rosemary
¼ cup freshly chopped mint
Extra virgin olive oil, for brushing
Season both sides of the chops liberally with salt and pepper.
Set aside.
In a large mixing bowl (large enough to hold the chops), combine the red wine, balsamic vinegar, jelly, and chopped herbs, stirring to dissolve the jelly. Add the chops, turning to coat with the mixture. Set aside at room temperature for 1 hour. (The chops can also be refrigerated for up to 8 hours).
Preheat the broiler to high.
Remove the chops from the marinade, reserving the marinade.
Use a paper towel to blot the surface of the chops dry. Lightly brush both sides of the chops with the olive oil. Arrange the chops on the rack of a broiler pan about 3 inches from the heat source and broil until well seared on both sides, about 4 minutes per side, and done to medium rare (130°F internal temperature). For
a medium finish, broil the chops 5 to 6 minutes per side (135°F internal temperature). Remove from the broiler and set aside to rest for 5 minutes.
Meanwhile, pour about a cup of the reserved marinade into a saucepan and bring to a boil. Boil for 5 minutes or until reduced and slightly syrupy. Brush on the chops before serving.
This recipe assumes that the chops are small and that 2 (about 8 ounces) will serve 1 guest.
Use your own judgment. If the chops are on the hefty side, 1 per guest will be sufficient.
Tips for cooking pastured lamb
• Don’t overcook. Grass-fed meats are lean and usually don’t have too much fat, so they will cook faster. Lower heat, such as roasting at 325°F for cuts like a leg of lamb, and longer cooking times are recommended.
• Remove the lamb from the oven or grill just before it reaches the desired internal temperature, usually between 125°F and 135°F for most cuts of lamb. As it rests, it will continue to cook. Lamb achieves its
fullest flavor when cooked to medium rare.
• Use a meat thermometer to test the internal temperature on thick cuts of lamb such as the leg and thick-cut chops, inserting it into the thickest part.
• Allow the meat to rest (10 to 15 minutes for thicker cuts) after cooking before serving to give the natural juices a chance to redistribute throughout the meat.
Internal Temperatures for Leg of Lamb (Bone in or Boneless) and Thick Chops Rare 125°F Medium Rare 130°F Medium 135°F
