- *For the lamb*
- 3 tablespoons medium-hot pure chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme, crumbled
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- ¾ teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
- 16 rib lamb chops, each about 1 1/2
- 1 inches thick
- 2 cups hot pepper jelly
- *For the hot pepper jelly*
- 1 lb red bell peppers
- ½ lb green bell peppers
- 6 ½ cups sugar
- 1 ½ cups cider vinegar
- 2 teaspoons dried hot red pepper flakes
- 9 ounces liquid pectin
ingredients
directions
1. For the lamb: |
2. In a small bowl, stir together the chili powder, cumin, thyme, sugar, |
3. salt, |
4. allspice, and black pepper. Sprinkle the spice mixture over the chops, rub it |
5. evenly all over the meat, and chill the chops, covered, for at least 4 hours or |
6. overnight. |
7. Prepare a grill with glowing coals or preheat the broiler. On the oiled |
8. rack of |
9. the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches |
10. from the heat for 5 to 7 minutes on each side for medium-rare meat. Serve the |
11. chops with the pepper jelly. |
12. For the pepper jelly: |
13. Cut the bell peppers into 1-inch pieces and in a food processor chop them very |
14. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and |
15. red pepper flakes, and bring the mixture to a boil, stirring until the sugar is |
16. dissolved. Stir in the pectin and boil the mixture over moderately high heat, |
17. stirring, until it reaches the jelly stage (222F on a candy thermometer). |
18. Transfer the jelly to sterilized Mason-type jars (see sterilizing instructions |
19. on |
20. the pectin package), filling the jars to within 1/4 inch of the tops, wipe the |
21. rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a |
22. cool dark place indefinitely. |
23. Makes about 7 cups. |
24. Notes: This recipe is not very spicy hot at all. We use it on regular toast for |
25. breakfast as well with for the grilled lamb chops. If you want it spicy, I would |
26. recommend doubling the amount of red pepper flakes. It also makes a huge |
27. batch--could easily be halved. |
Categories
Web
Keywords
Lamb
