Lamb Chop Marinade and Sauce Recipe
Fantasma’s Finest Family Recipe: Marinade and Mint Jelly for Lamb Chops
Makes 8 servings
Marinade:
3 tablespoons Dijon mustard
2 teaspoons minced garlic
2 tablespoons balsamic vinegar
Black pepper, to taste
½ cup extra-virgin olive oil
¼ cup chopped basil
½ teaspoon Kosher salt
8 (1 to 1 1/2-inch) Fantasma’s Finest Bone-in Lamb Chops
Mint sauce:
2 to 3 tablespoons jarred mint sauce for lamb
¾ teaspoons chili sauce
1 cup currant jelly
½ cup butter
For marinade: In a non-reactive bowl, combine mustard, garlic, vinegar, and pepper with 2 teaspoons water. Slowly whisk in olive oil to create an emulsion or a creamy marinade. Stir in basil and salt into marinade, add chops and toss to coat evenly. Place chops in a glass baking dish with a cover or a zipper top plastic bag and allow meat to marinate for 1 to 3 hours in the refrigerator.
Preheat grill or grill pan to medium-high. Shake excess marinade from chops and grill 4-5 minutes per side to medium rare. Do not overcook lamb!
For the mint sauce: In a double boiler, combine mint sauce, chili sauce, jelly, and butter until well combined. Serve sauce warm with grilled lamb chops. This sauce will keep in your refrigerator for up to a year.
