Hot Pepper Jelly Sauce

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Hot Pepper Jelly Sauce
  • 4Servings


  • 1 12 ounce jar hot pepper jelly
  • 1/4 cup rice vinegar
  • A pinch salt
  • A pinch crushed red pepper
  • 4 double lamb chops (about 2 lbs.)


In saucepan, heat first 4 ingredients over medium-low, stirring until jelly melts, about 5 minutes. Transfer to a small bowl. Brush on lamb during final 5 minutes of grilling.