Name: Lamb Rib Chops Wih Quince Jelly Glaze
Ingredients: 1 ts Minced Garlic; 1 tb Unsalted Butter; 1/2 c Quince Jelly; 1 tb Freshly Chopped Rosemary, or; 1 ts Dried Rosemary; 1/4 ts Freshly Cracked Black Pepper; Salt to Taste; 8 Lamb Rib Chops, 1" thick

John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats, Cyberealm	4	Servings

INGREDIENTS

1	ts	Minced Garlic
1	tb	Unsalted Butter
1/2	c	Quince Jelly
1	tb	Freshly Chopped Rosemary, or
1	ts	Dried Rosemary
1/4	ts	Freshly Cracked Black Pepper
		Salt to Taste
8		Lamb Rib Chops, 1" thick

INSTRUCTIONS

QUINCE JELLY GLAZE
BROILED LAMB CHOPS
Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium
heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring
constantly, until jelly has just melted. Remove from heat and set aside.
Broiled Lamb Chops: Preheat electric broiler. It is not necessary to
preheat a gas broiler. Arrang chops on rack in broiler pan. Generously
brush top side of each chop wtih half the glaze. Broil chops 3-4" from the
heat for 6 minutes until browned. Turn chops over. Brush with remaining
glaze. Broil for 4-5 minutes until done to your liking.
Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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