GRILLED LAMB CHOPS WITH APRICOT PORT GLAZE
Ingredients:

8 rib or loin lamb chops

MARINADE

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 tablespoon balsamic vinegar

1 tablespoon fresh rosemary minced

1 tablespoon fresh mint, finely minced

Salt and pepper to taste

SAUCE

1/2 cup apricot jam

1/2 cup port wine

1 tablespoon freshly grated orange zest

1 teaspoon coarse ground Dijon mustard

juice of 1/2 orange

Salt and pepper to taste

Directions:

Combine marinade ingredients together in a shallow baking dish. Add lamb chops turning to coat and let marinate in the fridge for 20 minutes or up to overnight.

In a small saucepan over medium heat, combine the jam, port, orange zest and juice and mustard. Bring to a simmer, stirring constantly until the jam is melted. Continue to simmer until glaze is reduced by half and thickened. Remove from heat, strain into a small bowl and season with salt and pepper.

Grill chops over medium high heat turning once until desired doneness, about 6-8 minutes for rare. Brush with glaze during grilling and serve the remaining glaze along with the cooked chops.

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