Chef John’s Grilled Lamb with Mint Orange Sauce

Sauce:

• ¼ cup orange marmalade
• 1 tablespoon chopped fresh mint
• ½ tablespoon rice wine vinegar
• 1 pinch red pepper flakes
  

  Directions

  1. Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.

  2. Preheat an outdoor grill for high heat and lightly oil the grate.

  3. Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.

  4. Make the sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.

  5. Brush sauce over the chops and serve.

     

     Editor’s Note:

     The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.