Recipe By : Gourmet
Serving Size : 8 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Lamb:
3 tb Medium-hot pure chili powder
1 tb Ground cumin
2 ts Dried thyme -- crumbled
2 ts Sugar
1 1/2 ts Salt
3/4 ts Ground allspice
1 ts Freshly ground black pepper
16 Rib lamb chops -- each about
- 1-1/2" thick
2 c Hot pepper jelly
For The Hot Pepper Jelly:
1 lb Red bell peppers
1/2 lb Green bell peppers
6 1/2 c Sugar
1 1/2 c Cider vinegar
2 ts Dried hot red pepper flakes
9 oz Liquid pectin
For The Lamb:
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" from the heat for 5 to 7 minutes on each side for
medium-rare meat. Serve the chops with the pepper jelly.
For The Pepper Jelly:
Cut the bell peppers into 1" pieces and in a food processor chop them
very fine. Transfer the chopped peppers to a deep kettle, add the
sugar, vinegar, and red pepper flakes, and bring the mixture to a
boil, stirring until the sugar is dissolved. Stir in the pectin and
boil the mixture over moderately high heat, stirring, until it
reaches the jelly stage (222 F on a candy thermometer).
Transfer the jelly to sterilized Mason-type jars (see sterilizing
instructions on the pectin package), filling the jars to within 1/4"
of the tops, wipe the rims with a dampened towel, and seal the jars.
The jelly keeps, sealed, in a cool dark place indefinitely.
Yield: 7 Cups
Notes: This recipe is not very spicy hot at all. We use it on regular
toast for breakfast as well with for the grilled lamb chops. If you
want it spicy, I would recommend doubling the amount of red pepper
flakes. It also makes a huge batch--could easily be halved.
