Grilled Lamb with Apple-Mint Jelly

1. 1

   Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno.

2. 2

   Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes.

3. 3

   Mash and pour into a cheesecloth-lined sieve over a bowl.

4. 4

   Let sit to drain until you have about 2 cups of juice.

5. 5

   Do not squeeze the apple mixture in the cheesecloth to extract more juice.

6. 6

   Pour the stained juice into the saucepan and stir in the sugar.

7. 7

   Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick.

8. 8

   Reserve half the jelly for serving and half for brushing on the chops as they grill.

9. 9

   Let jelly cool slightly before brushing the chops.

10. 10

    Preheat grill to medium-high heat.

11. 11

    Season lamb chops with salt and pepper and lightly coat with oil.

12. 12

    Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze.

13. 13

    Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.

* Per serving · 4 servings · Values may vary.

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