Mint Julep Lamb Chops

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   1.

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   Rub the oil all over the lamb on a shallow roasting pan.

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   Sprinkle with the rosemary and season generously with salt and pepper.

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   Pat the seasonings on to adhere.

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   Let sit while the oven heats.

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   2.

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   Preheat the oven to 475F.

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   3.

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   Roast the lamb for 15 minutes.

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    Reduce the oven temperature to 375F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 135F for medium-rare, about 13 minutes.

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    Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

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    4.

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    Meanwhile, in a small saucepan, bring the bourbon to a boil.

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    Boil until reduced by half, then add the jelly and vinegar.

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    Adjust the heat to maintain a simmer and simmer, stirring occasionally, until the vinegar burns off and the jelly is melted.

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    5.

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    Cut the lamb into chops.

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    Sprinkle the mint leaves on top and serve with the bourbon mint sauce.

* Per serving · 4 servings · Values may vary.

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