Lamb Chops With Jalapeno Jelly Glaze

Dinner ready in 20 minutes! Serve these grilled lamb loin chops flavored with jelly mixture. MORE+ LESS-

By Pillsbury Kitchens

February 3, 2011

1/4

cup apple jelly

tablespoon finely chopped jalapeño chile

1/8

teaspoon salt

(6-oz.) lamb loin chops (1 inch thick)

tablespoons chopped fresh cilantro

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GRILL DIRECTIONS: Heat grill. In small microwave-safe bowl, combine jelly, chile and salt; mix well. Microwave on HIGH for 30 to 45 seconds or until mixture comes to a boil.
2

When ready to grill, brush chops lightly with jelly mixture. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 10 to 14 minutes or until chops are of desired doneness, turning once and brushing occasionally with jelly mixture. Discard any remaining jelly mixture. Sprinkle chops with cilantro.

To broil lamb chops, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing occasionally with jelly mixture.
Cilantro is the fresh leaf of the coriander plant. Popular in Latin American, Asian and Caribbean cuisines, cilantro has a distinctive cooling flavor that enhances spicy food.
Chiles contain substances that can irritate and burn skin and eyes. To protect your skin when chopping chiles, wear plastic or rubber gloves. The heat of the chiles, concentrated in its veins and seeds, readily transfers from your hands, so keep your hands away from your face. Control the heat level of a recipe by removing some or all of a chile’s veins and seeds.