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Blackened Lamb Chops with Fresh Vermont Goats Cheese & Red Jalapeno Jelly

Prep time 5 minutes (approx)
Grilling time 6 ½ to 7 mins

  • 2 racks of domestic lamb/ cut into chops all the fat trimmed(ask the butcher to do it for you)
  • 1 Good Cajun spice not too salty (Paul Prudones)
  • 1 Small Jar of Red Jalapeno Jelly
  • Vermont goat cheese / medallions the size of a silver dollar and 1/4 inch thick
  1. Heat your grill to a high heat.
  2. Place the chops on a platter and sprinkle with the Cajun spice on both sides.
  3. Place them on the hot spot of your grill leave them for 4 minutes and then turn them.
  4. Once you turn them wait about 1 minute and then place the cheese on top of each one.
  5. Move them to a warm but not hot spot on your grill and place the jelly on top of the cheese.

Mrs. Tom’s Secret

Use the best ingredients; it’s simple if you use your fresh domestic local lamb—the chops are much thicker and juicer. Try the goat cheese from Vermont Creamery.

By Chef Peter Ryan | Tagged with: Tags: , , | Comments Off on Blackened Lamb Chops with Fresh Vermont Goats Cheese & Red Jalapeno Jelly