This tasty dish adds a bit of zip to traditional lamb and makes a perfect Easter Dinner! Serve Margaritas for cocktails, and white wine with the lamb! A nice desert would be key lime pie. Ahhh, the taste of Spring in Colorado.
Lamb Chops with Jalapeno Jelly 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 Spanish
1 Tablespoon fresh minced rosemary leaves, or 1 ½ teaspoons dried rosemary
1 Tablespoon crushed Caribe chile
Jalapeno Jelly
1. Trim any hard fat from around the edge of each chop.
2. Combine garlic, olive oil, rosemary and Caribe chile in a small bowl. Spread garlic mixture thinly over surface of each chop. Allow to stand 30 minutes.
3. Preheat grill to high or broil, or 550 F. Place rack 3 to 4 inches above heat.
4. Place chops on rack and grill until browned on outside and rate to medium on inside, about 4 minutes.
5. Serve with side of jalapeno jelly.
Jalapeno jelly
Yield: 5 jars, 1 cup each
3 large bell peppers, cored, seeded and finely chopped
3 medium-size jalapeno chiles for mild jelly, cored, seeded and finely chopped
6 chiles for hot jelly
1 ½ cups cider vinegar
6 ½ cups sugar
6 ounces bottled liquid pectin
1. Scrub out five 1-cup jelly jars with resealable lids. Boil jars in water while preparing jelly.
2. Chop, blend or process the peppers and chile. Combine with the vinegar and sugar in a large, heavy saucepan.
3. Bring to a boil and boil, stirring frequently, until the mixture becomes transparent, about 30 minutes.
4. Remove from heat and cool for about 10 minutes, then stir in the pectin.
5. Return to the heat and boil, stirring constantly, for 2 more minutes.
6. Remove from heat, skim, and ladle into the hot sterilized jars; seal at once.
7. In a large pan that will hold all the jars with space for water to circulate, place jars on a trivet. Add water to reach 1 inch over the tops of the lids. Boil for 15 minutes. Remove and cool.

