Grilled Lamb with Raspberry Mint Sauce

I can not believe that I’ve lived in the United States for 10 and a half years. It’s strange to think that I’ve spent the majority of my adult life in California as I still feel so Canadian in my core.

And while I do have bursts of being homesick, missing my childhood friends and my family, I so appreciate how the world – through efficient travel and yes, even social media – has helped bridge the gap between my Canadian and Californian homes. 

So, in honor of St. Patrick’s Day today, I’m having a virtual celebration as I love how holidays connect people all over the world. Regardless of where you’re reading this on the globe, here’s a recipe for  Grilled Lamb with Raspberry Mint Sauce.

We busted out lamb for this celebration, because isn’t lamb just that? It’s celebratory. And if you’re feeling a little bit intimidated of cooking with lamb, I assure you, that there’s no need to be. You can even use the helpful cooking guide available here. And since grilling season is just around the corner, this recipe is good practice.

The Raspberry Mint Sauce adds a sweet, tart, cooling, and not to mention, nutritious, punch, as well. 

No matter which continent you're celebrating in, cheers to St. Patrick’s Day!

Grilled Lamb with Raspberry Mint Sauce

It doesn't get much easier than this simple recipe. Yet, as simple as it is to make, it's equally as impressive! Serve with roasted veggies and big green salad for a balanced meal.

Serves 2

Ingredients: 

½ lb. boneless lamb shoulder chops

Salt and Pepper

Sauce:

¼  cup red current jelly

3 tablespoons frozen raspberries

3 tablespoons red wine vinegar

Pinch sugar

1 teaspoon chopped fresh mint

Directions:

1. Heat grill or grill pan. 

2. Season lamb with salt and pepper. 

3. Heat sauce ingredients in small sauce pan over medium low heat, until the raspberries breakdown into a smooth sauce.

4. Grill lamb until desired doneness (about 3-4 minutes on each side for medium).

5. Slice lamb and serve with warm Raspberry Mint Sauce.

Disclaimer:  Lisa and I are consulting dietitians for the Tri-Lamb Group, Lean on Lamb and for the National Processed Raspberry Council.