Chili-Rubbed Lamb Chops
8 rib lamb chops each about 1 1/2 inches thick
2 cups hot pepper jelly
1 1/2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon black pepper
3/4 teaspoon salt
1/4 teaspoon ground allspice
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 hot pepper jelly.