Recipe - Grilled Chili Rellenos With Shrimplow Fat

3 tablespoon Chili powder
1 tablespoon Ground cumin
2 teaspoon Dried thyme; crumbled
2 teaspoon Sugar
1 One half teaspoon Salt
Three fourths teaspoon Ground allspice
1 teaspoon Freshly ground black pepper
16 Rib lamb chop each about 1
One half inches thick; * see
note

*Trimmed of excess fat.

2 C. hot pepper jelly (recipe follows) As an accompaniment

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 5 to 7 minutes on each
side for mediumrare meat. Serve the chops with the pepper jelly.

Serves 8.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Notes: We have always used a rack of lamb cut or sliced up into chops, which
are less thick than called for here, and served 3 per person rather than 2.
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998