Garlic Herb Lamb Chops, Mint Jelly and Roasted Potatoes

Ingredients

• 2 cup Fresh Mint Leaves (lightly packed, stems removed, and finely chopped)
• 2.5 cup Water
• 0.5 cup Apple Cider Vinegar
• 4 cup Granulated Sugar
• 0.25 tsp Salt
• 1 pouch Liquid Pectin (One 3 oz / 85 ml pouch)
• 2 drops Green Food Coloring (optional, for a classic vibrant green color)

Instructions

1. 1

   Prepare Canning Equipment

   • Sterilize four half-pint (8 oz) canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes or running them through a hot cycle in the dishwasher.
   • Keep the jars and lids hot in the water or dishwasher until you are ready to fill them to prevent thermal shock and cracking.
2. 2

   Create the Mint Infusion

   • In a large, non-reactive saucepan, combine the chopped fresh mint, water, and apple cider vinegar.
   • Bring the mixture to a rolling boil over medium-high heat. Once it boils, immediately remove the pot from the heat, cover it with a lid, and let it steep for 15-20 minutes to infuse the liquid with mint flavor.
3. 3

   Strain and Prepare Jelly Base

   • Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
   • Carefully pour the steeped mint mixture through the prepared sieve. Allow it to drip freely, gently pressing the mint solids to extract all the liquid. Discard the solids.
   • Pour the strained mint infusion back into the clean saucepan. Add the granulated sugar and salt, stirring over medium heat until the sugar is completely dissolved.
4. 4

   Cook the Jelly

   • Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down.
   • Immediately stir in the entire pouch of liquid pectin and the optional green food coloring.
   • Return the mixture to a hard, rolling boil and cook for exactly 1 minute, stirring constantly. Use a timer for accuracy.
5. 5

   Jar the Hot Jelly

   • Remove the pot from the heat. Use a metal spoon to carefully skim off any foam that has formed on the surface.
   • Using a ladle and a canning funnel, carefully pour the hot jelly into the prepared hot jars, leaving 1/4-inch of headspace at the top.
   • Wipe the jar rims with a clean, damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until just fingertip-tight.
6. 6

   Process and Store

   • For long-term shelf storage, place the sealed jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
   • Carefully remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours. You should hear popping sounds as the jars seal. Check for a proper seal (the lid center should not flex).
   • If not canning, allow the jars to cool completely, then store in the refrigerator for up to 4 weeks.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.