Very easy and oh so delicious! We have these when we

want a satisfying quick dinner.

Yield: 2 to 3 servings

4 to 6 lamb chops, either rib or loin, cut at least

1 inch thick

4 cloves garlic, minced

2 teaspoons good quality olive oil, preferably


1 Tablespoon fresh minced rosemary leaves, or

1 ½ teaspoons dried rosemary

1 Tablespoon crushed Caribe chile

Jalapeno jelly, preferably homemade

1. Trim any hard fat from around the edge of each

chop. Combine garlic, olive oil, rosemary and Caribe chile

in a small bowl. Spread garlic mixture thinly over surface of each chop.

2. Allow to stand about 30 minutes.

3. Preheat grill to high or broil, or 550F (270C).

4. Place rack 3 to 4 inches above heat. Place chops

on rack. Grill about 4 minutes per side or until

browned on outside and rare to medium on inside.

© Copyright 2011 - 2018 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page

To ensure delivery of emails from my website please whitelist: info@janebutelcooking.com

Powered by Full Partner