Grilled Lamb with Mint-Pepper Jelly

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! —Lori Stefanishion, Drumheller, Alberta

Calories

120

Carbohydrates

46g

Protein

25g

Potassium

656mg

Fiber

2g

Sugar

5g

Ingredients

2 racks of lamb (1-1/2 pounds each), trimmed
3 tablespoons Greek seasoning
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
3 garlic cloves, minced
1/2 cup fresh mint leaves, minced
1/2 cup mild jalapeno pepper jelly
1 tablespoon hot water
Chopped fresh oregano

Direction

Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice.
In a small bowl, mix mint, jelly and hot water until combined. Refrigerate, covered, until serving.
Drain lamb, discarding marinade. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes. Serve with sauce; sprinkle with fresh oregano and additional fresh mint.