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December 2018

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Grilled ChiliRubbed Lamb Chops Recipe

Grilled ChiliRubbed Lamb Chops recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled ChiliRubbed Lamb Chops recipe  PDF



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 mi ture 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 mi ture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mi ture 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.

Grilled ChiliRubbed Lamb Chops recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
819 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Grilled ChiliRubbed Lamb Chops recipe  PDF   Barbecue recipes RSS   New

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