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Lamb Rip Chops with Quince Jelly Glaze

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Description Edit

purchased from the DeYoung Estate in Tulsa, Oklahoma in 1982. Dated 1972.

Ingredients Edit


Directions Edit

  1. In small saucepan, sauté garlic in butter over medium heat.
  2. Add jelly, rosemary, pepper and salt.
  3. Mix well.
  4. Cook, stirring constantly, until jelly has just melted.
  5. Remove from heat and set aside.
  6. Preheat electric broiler.
  7. Arrange chops on rack in broiler pan.
  8. Generously brush topside of each chop with half of the glaze.
  9. Broil chops 3-4" from the heat for 6 minutes until browned.
  10. Turn chops over.
  11. Brush with remaining glaze.
  12. Broil for 4–5 minutes until done to your liking.

Contributed by Edit

Cat's Recipes Y-Group

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