Grilled Chili Rubbed Lamb Chops

Description
Purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Dated 1952. This one is marked as Robbie’s Favorite Lamb Dish.

Ingredients

 * 3 tablespoons chili powder
 * 1-tablespoon ground cumin
 * 2 teaspoons crumbled dried thyme
 * 2 teaspoons granulated sugar
 * 1-1/2 teaspoons kosher salt
 * ¾ teaspoon ground allspice
 * 1 teaspoon freshly ground black pepper
 * 16 rib lamb chops
 * 2 cups hot pepper jelly
 * Hot Pepper Jelly:
 * 1 pound red bell pepper
 * ½ pound green bell pepper
 * 6-1/2-cups sugar
 * 1-1/2-cups cider vinegar
 * 2 teaspoons dried hot red pepper flakes
 * 9 ounces liquid pectin

Directions
For the pepper jelly:
 * 1) In a small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice, and black pepper.
 * 2) 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.
 * 3) Prepare a grill with glowing coals or preheat the broiler.
 * 4) 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 7 minutes on each side.
 * 5) Serve the chops with the pepper jelly.
 * 1) Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine.
 * 2) Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage.
 * 3) Transfer the jelly to sterilized jars, filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars.
 * 4) The jelly keeps, sealed, in a cool dark place indefinitely.

Contributed by
Cat's Recipes Y-Group