This recipe is adapted from Rachael Ray’s recipe, “Hot Pepper Jelly Sauce” from Rachael Ray Every Day, May 2, 2014. it is so simple, but sooooo good!
I don’t know about you, but I grew up on lamb chops with mint jelly, and I think it’s time for a change! Not that I don’t like mint jelly, but it’s definitely time to update…I think our Ja-Ha jelly pairs so well with lamb, but you can use any of your favorite MRS.G’S hot pepper jellies as well as any cut of lamb in this recipe (not limited to chops).
Ingredients:
- 1 10 oz. jar MRS.G'S JaHa jelly
- 1/4 cup rice vinegar
- Pinch of salt
- Red pepper flakes to taste
- 4 double lamb chops (about 2 lbs.)
Prep Time: 5 minutes
Servings: 4
Instructions:
- In saucepan, heat first 4 ingredients over medium-low, stirring until jelly melts, about 5 minutes.
- Transfer to a small bowl. Brush on lamb during final 5 minutes of grilling.