Grilled lamb shoulder chops

4 lamb blade chops
3 cloves of garlic smashed
1 tsp ground Rosemary
2 T cranberry juice

Coat both dies of chops with black pepper. Combine all above ingredients in a ziplock bag, massage to coat and refrigerate 1 hour


1/2 cup orange marmalade or mango chutney
1 T white vinegar
1 T water

Stir together and heat to boiling in a small pan.  Strain and cool in refrigerator at least 1/2 hour.

chiffonade 10 - 20 leaves of mint

Add Mint and 1/2 tsp red pepper flakes to jelly and stir together.

Scrape marinade off lamb and salt liberally. Add a small drizzle of olive oil and grill. 

grill medium hot 3 to 5 minutes per side until medium rare.

Tent and rest 5 - 10 minutes.  

Plate with jelly either under or over lamb.