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Lamb Chops Jalapeno
alt.cooking/Ponce de Leon
Serves 4
8 (about 2 1/2 pounds) lamb chops cut about 1-inch thick
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1/3 cup jalapeno jelly
1/4 cup lemon juice
3/4 - 1 cup milk substitute
2 teaspoons salad mustard
Trim any fat from lamb chops. Combine salt, pepper and cinnamon. Rub the mixture into both sides of lamb. Set aside. For the glaze, in a saucepan, combine undrained pineapple, jalapeno jelly, lemon juice and mustard. Bring to boiling and reduce heat. Simmer, uncovered for 10 minutes. Stir occasionally. Grill lamb on the grill rack of uncovered grill directly over medium coals to desired doneness, turning once. (allow 10-14 minutes for medium rare; 14-16 minutes for medium) Set aside 1 cup of the glaze. Brush with remaining glaze during last 5 minutes of grilling. Serve with reserved glaze to pour over.
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