Lamb is the meat of a sheep under one year of age, whereas Mutton is the meat of a sheep over the age of one year. Lamb is a nutritious form of red meat and is much more popular than mutton due to its tenderness and milder flavor.
Lamb is a very nutritious food that is full of protein, healthy fats and a wide range of micronutrients. Although lamb has many health benefits, because it’s considered red meat, you must continue to watch the amount you consume.
Healthline.com gives a great overview of the Nutrition Facts and Health Effects of Lamb that are worth the read!
Everyone knows that lamb and mint go well together. We used a jalapeno pepper jelly to make the duo a little more exciting! Try our Grilled Lamb and Jalapeno-Mint Jelly recipe and see what you think!
Grilled Lamb and Jalapeno-Mint Jelly
Ingredients
- 2 racks of lamb (1.5 lbs each) trimmed
- 3 Tbsp Greek seasoning
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 2 Tbsp Braggs Liquid Aminos, coconut aminos or tamari soy sauce
- 3 garlic cloves minced
- ½ cup fresh mint leaves minced
- ½ cup jalapeno pepper jelly no added sugar
- 1 Tbsp hot water
- Chopped fresh oregano or chives for garnish, optional
Instructions
- Rub lamb with Greek seasoning and refrigerate, covered for 2 hours.
- In a large shallow dish, whisk Greek seasoning, vinegar, olive oil, lemon juice and Braggs. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice.
- In a small bowl, mix mint, pepper jelly and hot water until combined. Refrigerate, covered, until serving.
- Preheat grill to medium-high heat.
- Discard the marinade from the lamb dish. Cover rib ends of the lamb with foil. Grill on an oiled rack, covered, for 2 minutes on each side. Turn and move to indirect heat. Coo, covered until meat reaches desired doneness (135°F for medium-rare to 145°F for medium-well), about 25-30 minutes. Let stand for 10 minutes.
- Serve with Jalapeno-Mint sauce; sprinkle with oregano, chives and additional mint if desired.
Notes
- To avoid charring the bones of the lamb, use foil while grilling to prop the bones.
- Allow the meat to rest under foil 10 minutes before serving.
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