| 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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