Get Grillin'

These winners earned their grate marks. Fire up the pit and fill your plate with char-kissed salads, savory sandwiches and juicy mains.

- LORI STEFANISHION

Grand Prize

Grilled Lamb with Mint-Pepper Jelly

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way.

CC Lori Stefanishion, Drumheller, AB

Prep: 15 min. + marinating Grill: 30 min. + canding Makes: 4 servings

2 racks of lamb (1/2 lbs. each), trimmed

3 Tbsp. Greek seasoning

1/4 cup balsamic vinegar

1/4 cup olive oil

2 Tbsp. lemon juice

2 Tbsp. soy sauce

3 garlic cloves, minced

1/2 cup fresh mint leaves, minced

1/2 cup mild jalapeno pepper jelly

1 Tbsp. hot water

Chopped fresh oregano

1. Rub lamb with Greek seasoning. Refrigerate, covered, for 2 hours. In a large shallow dish, whisk the next 5 ingredients. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice.

2. In a small bowl, mix mint, pepper jelly and hot water until combined. Refrigerate, covered, until serving.

3. Drain la mb, discarding marinade in dish. Cover rib ends of lamb with foil.Grill on an oiled rack, covered, over direct medium-high heat for 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand for 10 minutes. Serve with sauce; sprinkle with oregano and additional mint.

1/2 RACK WITH 4 TBSP. SAUCE 471 cal., 24g fat (7g sat. fat), 99mg chol., 1841mg sod., 33g carb. (24g sugars, 1g fiber), 31g pro.

LORI STEFANISHION

Grand Prize Winner

WHAT ARE YOUR INSIDER TIPS FOR THIS RECIPE?

While grilling, use foil to prop up the bones to avoid charring them. Then let the meat rest under foil 10 minutes before serving.

WHAT TYPE OF GRILL DO YOU HAVE?