| 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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