1/4 c. olive oil
1 tbsp. lime juice
1 clove garlic, minced
1/4 tsp. liquid smoke
1/4 tsp. Tabasco or 4 tbsp. jalapeno jelly
8 loin or 6 shoulder lamb chops
2 red peppers, cut into strips

In bowl, whisk olive oil, lime, garlic, smoke, and hot sauce. Place chops in large skillet. Brush both sides with mixture. Cover and cook 8 minutes or until tender. Place on oven-proof platter with jelly and pepper strip on each chop. Place under broiler until glazed. Serve with pepper sauce, if desired.