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Marinated & Grilled Lamb Sirloin with Jalapeno Mint Jelly and Grilled Asparagus
Pair with Rodney Strong Vineyards 2006 Symmetry
Lamb is a meat that tastes great with sweet & spicy flavors. We see this in Indian cooking where a spicy lamb dishis accompanied by sweet fruit chutney. Jeff has taken the tradition of pairing lamb with mint jelly and spiced it up by adding jalapeno peppers.
Serves 4
Prep and Cook Time: 1 hour
Ingredients:
4-7 ounce pieces of lamb sirloin, marinated ( recipe follows)
1 bunch asparagus
1/2 ounce extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Jalapeno Mint Jelly (recipe follows)
Method: Grilled Lamb and Asparagus
1. Prep and light a charcoal grill.
2. Trim bottoms from asparagus stalks and toss with olive oil, kosher salt and freshly ground black pepper.
3. Grill marinated lamb to desired doneness. Remove meat from grill and let rest for 5 minutes.
4. While lamb is resting, lay asparagus on grill, and cook for 3 minutes. Be careful not to let the spears fall through the grill grates.
To Plate:
Slice lamb sirloin and fan out on each plate. Drizzle lamb and asparagus with the Jalapeño Mint Jelly. Serve it with a nice, light rice pilaf and leave the heavy risottos behind.
Lamb Marinade
1 lemon, zested & juiced
2 cloves garlic, smashed
2 teaspoons paprika
2 teaspoons dry oregano
1 teaspoon minced fresh rosemary
1/3 cup extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Method:
1. Combine all ingredients and pour over lamb,
2. Let marinate 6 hours or overnight.
Jalapeño – Mint Jelly – Can be made 1 week in advance
4 jalapeño peppers, fine dice
2 red bell peppers, fine dice
1 cup apple cider vinegar
1 bunch mint, thinly sliced “chiffonade”
5 cups sugar
Pinch salt
½ teaspoon ascorbic acid (powdered, unflavored vitamin c)
3 ounces liquid pectin
Method: Jalapeño Mint Jelly
1. Combine peppers, vinegar, salt and sugar in non-reactive pot and bring to a boil.
2. Stir in liquid pectin and return to a full boil. Boil 1 minute. Stir in mint and ascorbic acid.
3. Let chill to set up.
Recipe from Down home: Downtown** cookbook by Chef Jeff Mall, Zin Restaurant and Wine Bar, Healdsburg, CA www.zinrestaurant.com
**Down Home: Downtown retails for $24.95 and is being offered to Collector’s Circle members at 30% off through December 15th. It’s a must on your holiday shopping list!.
For more recipes, visit our Recipe Archive.
Collector's Circle Wine Club News
For our current Collector's Circle Wine Club newsletter, please click the link below.
- Collector's Circle Wine Club Newsletter - Fall 2008/Winter 2009 - Download PDF File
