Jalapeño Honey Glazed Lamb Chops

This is our favorite lamb chop dish. I start with marinading the lamb chops with minced Jalapeños in a honey-citrus sauce, then use the remaining sauce to make a Jalapeño-Honey reduction. The honey balances the heat of the pepper and creates a very unique flavor. I hope you enjoy this as much as we did.

Hand rub the chops with paprika, salt and pepper.

Create the marinade by thoroughly mixing 1 minced jalapeño pepper, minced garlic, 1 tablespoon honey, 1 tablespoon lemon juice, and the white wine.  

Place chops in a sealable plastic storage bag and pour mixture over chops.  Seal bag and refrigerate for at least one hour.  Rotate bag occasionally to make sure marinade thoroughly covers the meat.

Prior to cooking the chops, remove them from the bag and pour the remaining marinade from the bag into a bowl.

Create the glazing sauce as follows:

In a medium-sized preheated pan on high heat, add the butter and cook the remaining minced jalapeño until softened (about 4-5 minutes).

Pour in the reserved marinade, then add the remaining lemon juice and 1/2 teaspoon of salt. Add additional white wine if necessary to cover the bottom of the pan with at least 1/4" of liquid. 

Cook on low to medium heat until reduced (about 6-7 minutes).

On an open fire grill set to high heat, place chops on grill for 4-5 minutes each side.  After you turn the chops once, brush each side with the glazing sauce.  

Drizzle remaining sauce on chops prior to serving.