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Southwestern Grilled Lamb Recipe

Southwestern Grilled Lamb Recipe photo by Taste of Home

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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.

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Southwestern Grilled Lamb Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 cup salsa
1/2 cup chopped onion
1/4 cup molasses
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chicken broth
2 garlic cloves, minced
1 to 3 tablespoons chopped seeded jalapeno peppers
2 teaspoons sugar
4 lamb chops (1 inch thick)
Sour cream

Directions

In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes.
Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium or 16-20 minutes for well-done. Brush with sauce during the last few minutes of grilling.
Serve with sour cream. Yield: 2 servings.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Southwestern Grilled Lamb

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(1-1) of 1 reviews

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!