rosemary & mint ohio lamb chops

by Marilou Suszko

16 lamb loin chops, cut 1 ½ inches thick
Salt and freshly ground black pepper, to season
1 cup red wine
½ cup balsamic vinegar
½ cup hot pepper jelly
½ cup fresh rosemary, chopped
¼ cup freshly chopped mint
Extra virgin olive oil

Note: If the chops are small, count on serving two chops per guest (about 8 ounces total). However, if the chops are on the hefty side, one per guest will be sufficient.
 
Season both sides of the chops liberally with salt and pepper. Set aside.

In a large mixing bowl (large enough to hold the chops), combine the red wine, balsamic vinegar, pepper jelly and chopped herbs, stirring to dissolve the jelly. Add the chops, turning to coat with the mixture. Set aside at room temperature for one hour. (The chops can also be refrigerated for up to eight hours).

Preheat the broiler to high.

Remove the chops from the marinade, blot dry. Arrange the chops on the rack of a broiler pan about 3 inches from the heat source and cook until well seared on both sides and done to medium rare (145 degrees internal temperature at 4 minutes per side) to medium (160 degrees internal temperature for 5 to 6 minutes) on the inside. Remove from the broiler and set aside to rest for 5 minutes.

Meanwhile, pour about a cup of the marinade into a saucepan and bring to a boil. Boil for 5 minutes or until reduced and slightly syrupy. Brush on the chops before serving.

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