The Spring is a time of reawakening, of the trees turning green and grass growing again. Traditionally, lamb is a popular springtime protein as this is the time when the lambs were properly sized. Now that we can get lamb chops year-round, there is no reason to only cook them in the spring. These Grilled Lamb Chops with Shallot and Date Jam will make an amazing Easter meal, or an equally impressive meal any time of the year!

Types of Lamb Chops to Grill

There are two main types of lamb chops that you want to use, the rib chop and the loin chop. A full “rack of lamb” is an uncut version of the rib chop. For smoking, I highly recommend that cut. For grilling, either will do very nicely, though I’m using a loin chop for this recipe. The rib chop is just like a t-bone on beef, it will contain a bit of the lamb tenderloin (O, so delicious) and what we would consider a N.Y. Strip.

In any version, this marinade will work well and the grilling techniques can be easily adapted. Lamb is best served medium rare (around 130 degrees.) Cook it any more and it will have a tendency to dry out, and the “gaminess” factor of lamb will increase.

Shallot & Date Jam

While not a jam in the strictest sense of the word, the honey and dates in this recipe sweeten the mixture. By slowly cooking the shallots to a caramelized goodness, this recipe is a perfect accompaniment for lamb or really any other grilled meat. One unique ingredient I’m using is lavender flowers. We carry Spicewalla brand spices, and I really like their quality. I tried the lavender flowers from them, and they give a unique, floral bouquet to dishes that works well with springtime food like lamb.

As always, I hope you enjoy. Now get out there and grill!

Marinade

This recipe includes an easy marinade that I recommend using on the lamb for at least 2 hours - but overnight is fine as well.

GRILLED LAMB CHOPS WITH SHALLOT & DATE JAM

Serve 2 chops per person | 2 hrs marinade time | 30 minute prep time | 12 min cook time

Ingredients:

• 2 loin lamb chops per person - recipe is based on 8 loin chops
• 1/4 cup olive oil
• 1 TBS whole grain mustard
• 1/2 TBS chopped fresh rosemary
• 1/2 TBS Garlic Blend
• Zest of 1 lemon
• 2 tsp lavender flowers (optional)
• 1 TBS Grillin' Shake seasoning
  
  Shallot & Date Jam:
• 6 diced shallots
• 15 diced, pitted Medjool dates
• 1 tsp fresh grated ginger
• 1/4 cup olive oil
• 1 TBS lavender flowers
• 1 TBS fresh thyme leaves, diced
• 1 tsp champagne vinegar
• 1/4 cup honey
• 1/2 cup water

Instructions:

Mix oil, mustard, rosemary, and garlic blend, then pour over lamb chops and marinate for at least 2 hours up to overnight.

Remove chops from marinade, shaking off excess. Lightly season with Grillin’ Shake, or other dry seasoning as a substitute. Place on a hot grill for 3-4 minutes, then turn 1/4 turn to get diamond grill marks. Continue to cook for 2 minutes. Flip sides, and cook for 3-4 minutes, then turn 1/4 turn on the grill. Remove when lamb chop internal temp reaches

For the Shallot-Date Jam: Add olive oil to a small saucepan over very low heat. Add shallots and cook, stirring often, for 20 minutes to allow them to caramelize. Add remaining ingredients and continue to cook until jam-like consistency forms, about another 20 minutes

Serve lamb chops with a generous teaspoon of jam on each one, with more jam on the side.