Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lamb chops with shallot date jam

Grilled Lamb Chops with Shallot and Date Jam


Description

Lamb chops are delicious year-round, not just around springtime.  These loin lamb chops are marinated in a delicious garlic-herb medley, then quickly grilled for a medium-rare finish.  The shallot-date jam is amazing and can be served with lamb or chicken, and it’s super easy to make!


Ingredients

Scale

8 loin lamb chops (2 per person)

¼ cup olive oil

1 TBS whole grain mustard

½ TBS chopped fresh rosemary

½ TBS Garlic Blend

Zest of 1 lemon

2 tsp lavender flowers (optional)

1 TBS Grilling Shak

Shallot and date jam

6 diced shallots

15 diced, pitted Medjool dates

1 tsp fresh grated ginger

¼ cup olive oil

1 TBS lavender flowers

1 TBS fresh thyme leaves, diced

1 tsp champagne vinegar

¼ cup honey

½ cup water


Instructions

For the Chops

Mix oil, mustard, rosemary, and garlic blend, then pour over lamb chops and marinate for at least 2 hours up to overnight.

Remove chops from marinade, shaking off excess.  Lightly season with Grillin’ shake.  Place on a hot grill for 3-4 minutes, then turn 1/4 turn to get diamond grill marks.  Continue to cook for 2 minutes.  Flip sides, and cook for 3-4 minutes, then turn 1/4 turn on the grill.  Remove when lamb chop internal temp reaches

For the Shallot-Date Jam: Add olive oil to a small saucepan over very low heat.  Add shallots and cook, stirring often, for 20 minutes to allow them to caramelize.  Add remaining ingredients and continue to cook until jam-like consistency forms, about another 20 minutes

Serve lamb chops with a generous teaspoon of jam on each one, with more jam on the side.