The recipe for these delicious lamb chops is from Jasper Mirabile of Jasper’s Restaurant. I had a sample if these earlier this year when he prepared them at the opening of the Brookside Farmers Market using local lamb and they are divine! This recipe and more can be found in Jasper’s Kitchen Cookbook. For more information on Chef Jasper Mirable, Jasper’s Restaurant, Jasper’s Experience Dinners, more recipes or for information on ordering the cookbook please check out his website at www.jasperskc.com.
3 (1 pound) racks of lamb
4 to 5 mint sprigs
1/2 cup olive oil
1/2 cup mint jelly
2 to 3 cloves garlic, thinly sliced
Pinch of red pepper flakes
5 tablespoons balsamic vinegar
brown sugar to taste
Trim any excess fat from racks of lamb and cut away any excess tissue from the long, thin bones. Cut each rack of lamb along each bone into individual chops. Each 1-pound rack should yield about 8 chops.
In medium mixing bowl, thoroughly mix the olive oil, mint jelly, garlic, red pepper flakes, vinegar, and brown sugar to taste. Reserve some of the mint sauce in a separate bowl for dipping the cooked chops.
Heat the grill. Place the chops on the grill and cook to your desired doneness, periodically brushing the chops with the mint mixture. Serve the chops hot off the grill with reserved mint sauce.