Pepper-herb Lamb Finger Chops Recipe

In a small heatproof bowl or measuring cup, combine red pepper jelly, rosemary and garlic. Heat in microwave until molten, about 30 seconds. Stir until well combined. Reserve.

Using a sharp, heavy knife, cut racks of lamb into individual chops. Brush chops all over with red pepper jelly mixture. Sprinkle evenly with salt. Place on a foil-lined, greased rimmed baking sheet or broiling pan.

Preheat broiler and raise oven rack to about 4 in (10 cm) below the element. Place pan in oven and broil chops, turning once, 4 to 5 minutes for medium-rare cooked meat or 7 to 8 minutes for medium-well. Chops can also be grilled.

Arrange on a platter with bones pointing up or out so that chops can be easily grasped.

Makes 32 servings.