| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cyberealm, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Minced Garlic |
| 1 |
T |
Unsalted Butter |
| 1/2 |
c |
Quince Jelly |
| 1 |
T |
Freshly Chopped Rosemary, or |
| 1 |
t |
Dried Rosemary |
| 1/4 |
t |
Freshly Cracked Black Pepper |
|
|
Salt to Taste |
| 8 |
|
Lamb Rib Chops, 1" thick |
INSTRUCTIONS
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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