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
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.
Posted By: SOAR - the Searchable Online Archive of Recipes
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