I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! —Lori Stefanishion, Drumheller, Alberta
Ingredients
- 2 racks of lamb (1-1/2 pounds each), trimmed
- 3 tablespoons Greek seasoning
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1/2 cup fresh mint leaves, minced
- 1/2 cup mild jalapeno pepper jelly
- 1 tablespoon hot water
- Chopped fresh oregano
Directions
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1Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice.
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2In a small bowl, mix mint, jelly and hot water until combined. Refrigerate, covered, until serving.
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3Drain lamb, discarding marinade. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes. Serve with sauce; sprinkle with fresh oregano and additional fresh mint.
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