Grilled Chili-Rubbed Lamb Chops

Directions

1. 1

   For the lamb* 3 tablespoons medium-hot pure chili powder 1 tablespoon ground cumin 2 teaspoons dried thyme -- crumbled 2 teaspoons sugar 1 1

2. 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. 3

   Prepare a grill with glowing coals or preheat the broiler

4. 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 5 to 7 minutes on eac

5. 5

   Serve the chops with the pepper jelly

6. 6

   For the pepper jelly: Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine

7. 7

   Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring unti

8. 8

   Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222F on a candy thermometer)