Lamb Chops with Minty Pepper Jelly Pan Sauce

8 loin T-bone lamb chops, about 1 1/2 pounds

3/4 tsp. salt

1/4 tsp. freshly ground black pepper, plus pinch for seasoning

2 T. olive oil

3 T. unsalted butter

1 T. all-purpose flour

2 jalapeno peppers, stemmed, seeded and minced

1/3 C. white wine

3/4 C. chicken stock or low-sodium canned chicken broth

1/2 C. pepper jelly

1/4 tsp. crushed red pepper

3 T. chopped fresh mint leaves

 

Season the lamb chops on both sides with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 T. of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce. Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 T. of butter. Season with remaining 1/4 tsp. of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 C. per person.