Lamb is a sadly underutilized meat, which is a mystery because it’s so good.  Perhaps we can start a movement for eating lamb here in the Hill Country because we now have a few farms raising free-range, all-natural lamb – and boy, is it ever good.  For a great update on the tried and true “Mint Sauce” so often associated with lamb, try this zesty version created around our Fredericksburg Farms Jalapeno Jelly. 

To Serve 4.

12 (4-ounce) center-cut lamb chops
Olive oil, kosher or sea salt and freshly ground black pepper
2/3 cup Fredericksburg Farms Jalapeno Jelly
2 tablespoons finely chopped fresh mint
1 cup beef stock
2 tablespoons Fredericksburg Farms German Stone Ground Mustard

Coat lamb chops on both sides with a light brushing of olive oil; season chops with salt and black pepper.  Set aside while preparing the sauce.

CombineFredericksburg Farms Jalapeno Jelly, mint, beef stock and Fredericksburg Farms German Stone Ground Mustard in a small, heavy-bottomed saucepan over medium heat.  Cook, stirring often, to melt the jelly.  Reduce heat to medium-low and simmer until sauce has thickened, about 20 minutes.  Keep warm over low heat while grilling the chops.

Grill the lamb chops to desired degree of doneness, although medium-rare will showcase their optimum taste and texture.  Serve three chops per person, drizzled with a portion of the sauce.