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Chef Nick from Edge Steakhouse is showing us what makes the restaurants one of Utah's finest.
He's cooking up a T-bone lambchop with a cherry and jalapeno jelly to go with it.
For the meat, with these smaller lambchops, it only takes about five minutes or so to get it to a medium cook if you've got a hot grill.
And the glaze, add your jalapenos, bell peppers, mint, and cherries into a pot with some water and sugar, and pectin that can be found in the canning section of your grocery store. It's just a take on the classic mint jelly served with lamb.
You can find Edge Steakhouse at the Tastemakers Event put on by Salt Lake Magagzine. It runs Thursday and Friday from 5pm-10pm at the Gallivan Center where you can sample all the great food that Salt Lake has to offer.
You can find more information at SaltLakeMagazine.com.
