Grilled Chili Rubbed Lamb Chops
Purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Dated 1952. This one is marked as Robbie’s Favorite Lamb Dish.
- 3 tablespoons chili powder
- 1-tablespoon ground cumin
- 2 teaspoons crumbled dried thyme
- 2 teaspoons granulated sugar
- 1-1/2 teaspoons kosher salt
- ¾ teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
- 16 rib Lamb chops
- 2 cups hot pepper jelly
- hot pepper Jelly:
- 1 pound red bell pepper
- ½ pound green bell pepper
- 6-1/2-cups Sugar
- 1-1/2-cups cider vinegar
- 2 teaspoons dried hot red pepper flakes
- 9 ounces liquid pectin
- 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 7 minutes on each side.
- 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.
- Transfer the jelly to sterilized jars, 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.