*  Exported from  MasterCook Mac  *
 
                      Grilled Chili-Rubbed Lamb Chops
 
 
 Recipe By     : Gourmet
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *For the lamb*
    3      tablespoons   medium-hot pure chili powder
    1      tablespoon    ground cumin
    2      teaspoons     dried thyme -- crumbled
    2      teaspoons     sugar
    1 1/2  teaspoons     salt
      3/4  teaspoon      ground allspice
    1      teaspoon      freshly ground black pepper
   16                    rib lamb chops -- each about 1 1/2
                         inches thick
    2      cups          hot pepper jelly
                         *For the hot pepper jelly*
    1      pound         red bell peppers
      1/2  pound         green bell peppers
    6 1/2  cups          sugar
    1 1/2  cups          cider vinegar
    2      teaspoons     dried hot red pepper flakes
    9      ounces        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 inches 
 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-inch 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 (222F 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 inch of the tops, wipe the 
 rims with a dampened towel, and seal  the jars. The jelly keeps, sealed, in a 
 cool dark place indefinitely. 
 Makes about 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.
 
 
 
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