4 lamb shoulder chop, cut 1-inch thick
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 8 oz. can canned crushed pineapple in juice
1/2 cup jalapeno jelly
1/4 cup fresh lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
Sprinkle lamb shoulder chops with mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to boil, stirring until jelly is melted. Broil or
grill lamb chops 4 inches from source of heat, 11 to 13 minutes. Spoon sauce over lamb last 5 minutes of cooking time.
Note: You may use round bone or blade chops instead of shoulder chops.
Apricot jam may be substituted for jalapeno jelly.