| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fixed | 6 | Servings | |
INGREDIENTS
| 3 | T | Chili powder |
| 1 | T | Ground cumin |
| 2 | t | Dried thyme, crumbled |
| 2 | t | Sugar |
| 1 1/2 | t | Salt |
| 3/4 | t | Ground allspice |
| 1 | t | Freshly ground black pepper |
| 16 | Rib lamb chop each about 1 | |
| 1/2 inches thick * see | ||
| note |
INSTRUCTIONS
Trimmed of excess fat. 2 C. hot pepper jelly (recipe follows) As an accompaniment In a small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice, and black pepper. Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight. Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat. Serve the chops with the pepper jelly. Serves 8. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Notes: We have always used a rack of lamb sliced into chops, which are less thick than called for here, and served 3 per person rather than 2. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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