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.

Newsletter Signup