| For the Lamb Chops— | |
| Trim: | |
| 4 | loin lamb chops |
| Dredge Chops in a Mixture of: | |
| 1 | T. all-purpose flour |
| 1 | T. spicy steak seasoning (such as Spice Islands) |
| Heat in Saute Pan; Sear Chops in: | |
| 1 | T. olive oil |
| For the Jalapeño Mint Sauce— | |
| Add to Saute Pan: | |
| ½ | cup low-sodium chicken broth |
| Add; Bring to boil; Simmer: | |
| ½ | cup jalapeño jelly |
| 1 | jalapeño, seeded, sliced |
| Off Heat, Add: | |
| 2 | T. chopped fresh mint |
Trim fat from chops.
Combine flour and steak seasoning; dredge both sides of each chop in the flour mixture.
Heat oil in a saute pan over medium high. Add chops; sear 5 minutes per side for medium-rare. Remove chops from pan; keep warm.
Add broth to pan, scraping up any brown bits.
Add jelly and jalapeño; bring to a boil, stirring until jelly melts. Reduce heat and simmer 3 minutes.
Off Heat, stir in mint. To serve, drizzle about 3 T. of sauce over each chop.
Option: For a little less spiciness and a bit sweeter flavor, substitute seedless raspberry jelly for the jalapeño jelly.