- 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
- 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.
- 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.
- 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.
- In a medium nonreactive saucepan, combine the peppers, vinegar, sugar, and salt. Bring to a boil over medium-high heat.
- 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.
- 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.