Lamb Rip Chops with Quince Jelly Glaze

== Description ==
purchased from the DeYoung Estate in Tulsa, Oklahoma in 1982. Dated 1972.
== Ingredients ==
* 1 teaspoon minced garlic
* 1 tablespoon unsalted butter
* ½ cup quince jelly
* 1 tablespoon freshly chopped rosemary
* ¼ teaspoon freshly ground black pepper
* ½ teaspoon kosher salt
== Directions ==
# In small saucepan, sauté garlic in butter over medium heat.
# Add jelly, rosemary, pepper and salt.
# Mix well.
# Cook, stirring constantly, until jelly has just melted.
# Remove from heat and set aside.
# Preheat electric broiler.
# Arrange chops on rack in broiler pan.
# Generously brush topside of each chop with half of the glaze.
# Broil chops 3-4" from the heat for 6 minutes until browned.
# Turn chops over.
# Brush with remaining glaze.
# Broil for 4–5 minutes until done to your liking.
== Contributed by ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Kosher salt Recipes
Category:Rosemary Recipes
Category:Quince Recipes