Lamb Rip Chops with Quince Jelly Glaze
Recipe Description
purchased from the DeYoung Estate in Tulsa, Oklahoma in 1982. Dated 1972.Ingredients
- 1 teaspoon minced garlic
- 1 tablespoon butter|unsalted butter
- ½ cup quince jelly
- 1 tablespoon freshly chopped rosemary
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- In small saucepan, sauté garlic in butter over medium heat.
- Add jelly, rosemary, pepper and salt.
- Mix well.
- Cook, stirring constantly, until jelly has just melted.
- Remove from heat and set aside.
- Preheat electric broiler.
- Arrange chops on rack in broiler pan.
- Generously brush topside of each chop with half of the glaze.
- Broil chops 3-4" from the heat for 6 minutes until browned.
- Turn chops over.
- Brush with remaining glaze.
- Broil for 4-5 minutes until done to your liking. == [http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
This article uses material from the "Lamb Rip Chops with Quince Jelly Glaze" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
