Lamb Rip Chops with Quince Jelly Glaze

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

Ingredients

 * 1 teaspoon minced garlic
 * 1 tablespoon unsalted butter
 * ½ cup quince jelly
 * 1 tablespoon freshly chopped rosemary
 * ¼ teaspoon freshly ground black pepper
 * ½ teaspoon kosher salt

Directions

 * 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
Cat's Recipes Y-Group