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Jalapeno peppers are quite abundant in this area of the country, and there are numerous ranches here that raise lambs. People seem to be eating food that's a little hotter nowadays, so I think this recipe will appeal to them.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Grilled Lamb in Country June/July 1995, p51
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Reviewed on Jul. 24, 2010 by Trilby Yost
Amazingly tasty. This is a favorite grilling recipe when we entertain guests outdoors. People who have never eaten lamb before say when they taste these chops that it will be the first of many times. I often print out the recipe beforehand so that I'll have it when asked for -- and someone always asks!
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