Prepare an indirect medium high heat or direct low to medium temperature grill. Brush the cooking grid clean and oil just before grilling.
Pat the lamb dry with paper towels. In a small bowl, stir together the garlic and olive oil and then brush the mixture on both sides of the chops. Sprinkle with Tony’s Spring Lamb and Bison seasoning, or salt & pepper.
In a small saucepan, over low heat, melt together the jalapeno and mint jellies, stir in the rosemary and mint.
Place the chops on the grill rack, grill and baste with the jelly mixture turning once. Cook to desired temperature.
Transfer the chops to a warmed platter and glaze each chop with an additional teaspoon of the jelly mixture. Garnish with jalapeno slices and mint sprigs and serve at once with garlic mashed potatoes.
** This dish pairs perfectly with an aged Cabernet, but would also be delicious with a California Merlot or red Zinfandel.
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