Best Onion Mint Jam Recipes

Grilled Rack of Lamb with Onion-Mint Jam image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 7

2 tablespoons freshly ground pepper
1/4 cup flaky sea salt, such as Maldon
1 teaspoon red-pepper flakes
2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature
1 tablespoon extra-virgin olive oil
Vegetable oil, for brushing
Onion-Mint Jam

Steps:

Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.
Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.
Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.

Onion-Mint Jam image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 medium red onions, chopped (about 2 3/4 cups)
3/4 cup sugar
1 1/4 cups Champagne vinegar or white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup lightly packed fresh mint leaves, sliced if large

Steps:

Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving.