Recipe - Red White And Blue Lamb Chops

4 (8oz) lamb shoulder chops
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
4 ounce Blue cheese; crumbled
Fresh ground black pepper
1 cup Doublestrength beef broth
12 Very small; thinskinned
potatoes; peeled

Preheat oven to 350. Trim excess fat from chops then arrange in a single
layer in a shallow baking pan. Evenly divide caribe among chops, crushing
it into both sides of each one. Sprinkle chops with cheese and several
grinds of black pepper, then pour broth over all. Bake, uncovered, 13/4
hours, basting generously every 30 minutes. Then cook potatoes in boiling
water about 20 minutes or until tender. Drain and arrange around chops.
Spoon lots of pan juices over potatoes; continue to bake 15 minutes longer
or until chops are forktender. Serve sauce separately to spoon over chops.
Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.