GRILLED LAMB CHOPS WITH JALAPEÑO, MINT, AND MUSTARD SAUCE

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 Jalapeño Jelly.

Serves 4.

12 (4-ounce) center-cut lamb chops
Olive oil, kosher or sea salt, and freshly ground black pepper
⅔ cup Fredericksburg Farms Jalapeño 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.

Combine Jalapeño Jelly, mint, beef stock and 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 the 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.