Grilled Lamb Sirloin with Jalapeno-Mint Jelly

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  • Lamb Sirloin
  • 4 (7-ounce) California lamb sirloin steaks
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons sweet Hungarian paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon minced fresh rosemary
  • 1⁄3 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • Jalapeno-Mint Jelly
  • 2 jalapeno chiles, seeded and minced
  • 1 red bell pepper, seeded and finely chopped
  • 1⁄2 cup apple cider vinegar
  • 21⁄2 cups sugar
  • Pinch of salt
  • 11⁄2 ounce liquid pectin
  • 1-2 sprigs mint leaves, roughly chopped 

Yield: 4 servings

Lamb Sirloin

  1. Place lamb steaks in a large baking dish. In a small bowl, stir the lemon zest and juice, garlic, paprika, oregano, rosemary, olive oil, salt, and pepper together. Rub steaks with spice mixture; cover and refrigerate for at least 6 hours or overnight.
  2. Prepare a medium-hot fire in a charcoal grill or pre-heat a gas grill to medium-high. Grill lamb for about 4 minutes on each side for medium-rare. Transfer to a platter, tent with aluminum foil, and let rest for 5 minutes.
  3. Slice the lamb steaks into 2-inch pieces, fan out on plates. In a small serving bowl, add mint to the jalapeno jelly. Drizzle jelly over the plate; serve with grilled asparagus or seasonal vegetable, and a rice pilaf made with pecans.

Jalapeno-Mint Jelly

  1. In a medium nonreactive saucepan, combine the peppers, vinegar, sugar, and salt. Bring to a boil over medium-high heat.
  2. Stir in the liquid pectin and return to a full boil. Boil for 1 minute, stirring constantly and reducing the heat if needed to prevent the jelly from boiling over. Remove from the heat and let cool.
  3. Pour jelly into 3 sterilized half-pint jars, cover, and refrigerate for at least 4 hours, overnight, or up to 4 weeks. Makes about 3 cups.