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This lamb chops in this recipe can also be grilled.

Lamb Chops Jalapeno

1 1/2 pounds boneless lamb
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon, ground
1 (8-ounce) can pineapple chunks, crushed
1 jalapeño, seeded and chopped (see note)
1/2 cup apricot jelly
1/4 cup lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt

1. Sprinkle lamb with a mixture of salt, pepper, and cinnamon. In a small saucepan combine crushed pineapple chunks, chopped jalapeno, apricot jelly, lemon juice, prepared mustard, and salt. Bring to a boil, stirring until the jelly is melted.
2. Meantime, broil lamb 4-inch from the heat, for 11 to 13 minutes. Baste with the sauce during the last 5 minutes of cooking.

Makes 4 servings.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.