- 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.