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See below ingredients and instructions of the recipe
---------------------QUINCE JELLY GLAZE--------------------------
1 ts Minced Garlic 1 ts Dried Rosemary
1 tb Unsalted Butter 1/4 ts Freshly Cracked Black Pepper
1/2 c Quince Jelly Salt to Taste
1 tb Freshly Chopped Rosemary, or
---------------------BROILED LAMB CHOPS--------------------------
8 Lamb Rib Chops, 1" thick
Quince Jelly Glaze: In small saucepan, saute garlic in butter over
medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook,
stirring constantly, until jelly has just melted. Remove from heat
and set aside.
Broiled Lamb Chops: Preheat electric broiler. It is not necessary to
preheat a gas broiler. Arrang chops on rack in broiler pan. Generously
brush top side of each chop wtih half the glaze. Broil chops 3-4"
from the heat for 6 minutes until browned. Turn chops over. Brush
with remaining glaze. Broil for 4-5 minutes until done to your liking.
Source: Victoria Magazine, March 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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