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Grilled Chili-rubbed Lamb Chops

3 tb Chili powder
1 tb Ground cumin
2 ts Dried thyme; crumbled
2 ts Sugar
1 1/2 ts Salt
3/4 ts Ground allspice
1 ts Freshly ground black pepper
16 Rib lamb chop each about 1 1/2 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 medium-rare meat. Serve the chops with the pepper jelly.


Serves 8.



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