Ingredient

Lamb

• 2 racks of lamb (1½ lbs. each), trimmed

• 3 Tbsp Greek seasoning

Marinade

• ¼ cup balsamic vinegar

• ¼ cup olive oil

• 2 Tbsp lemon juice

• 2 Tbsp soy sauce

• 3 garlic cloves, minced

• ½ cup fresh mint leaves, minced

Mint‑Jalapeño Glaze

• ½ cup mild jalapeño pepper jelly

• 1 Tbsp hot water

• Chopped fresh oregano, for garnish

Directions

1. Season & Chill the Lamb Rub the lamb racks generously with Greek seasoning. Cover and refrigerate for 2 hours.

2. Prepare the Marinade In a shallow dish, whisk together the balsamic vinegar, olive oil, lemon juice, soy sauce, and minced garlic until fully combined. Add the lamb racks and turn to coat. Cover and refrigerate 4–6 hours or overnight, turning once or twice to ensure even flavor.

3. Make the Mint‑Jalapeño Glaze In a small bowl, mix the fresh mint, jalapeño pepper jelly, and hot water until smooth. Cover and refrigerate until serving.

4. Grill the Lamb Drain the lamb, discarding the marinade. Cover the rib ends with foil to prevent burning. Grill on an oiled rack over direct medium‑high heat for 2 minutes per side. Turn the racks and move them to indirect heat. Cook, covered, for 25–30 minutes, or until the lamb reaches your desired doneness:

• 135°F for medium‑rare

• 140°F for medium

• 145°F for medium‑well

Let the lamb rest for 10 minutes before slicing.

5. Serve - Serve the lamb with the mint‑jalapeño glaze, and finish with fresh oregano and additional mint for brightness.

Nutrition Facts —

1 Lamb Chop

Calories: 260–310 Total Fat: 18–22 g Saturated Fat: 7–9 g Cholesterol: 70–85 mg Sodium: 180–260 mg Total Carbohydrates: 3–6 g Sugars: 2–4 g Protein: 20–23 g