11 to 13 minutes
4 lamb shoulder chops, cut 1-inch thick
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 can (8 oz.) crushed pineapple in juice
1/2 cup jalapeño 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 until jelly is melted.
Broil or grill lamb chops 4 inches from source of heat for 11 to 13 minutes.
Spoon sauce over lamb last 5 minutes of cooking time.
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