1/4 c. olive oil
1 tsp. lime juice
1 clove garlic, minced
1/4 tsp. liquid smoke
1/4 tsp. hot pepper sauce
8 loin lamb chops, cut 1 inch thick
4 tbsp. jalapeno jelly (medium)
2 red bell peppers, roasted and cut into 16 strips

In bowl whisk olive oil, lime juice, garlic, liquid smoke and hot sauce. Place chops in large skillet, brush both sides with oil mixture. Cover and cook each side 8 minutes or until tender. Place on ovenproof platter; brush chops with 2 tablespoons jelly, place 2 pepper strips on each chop, then spoon on remaining 2 tablespoons jelly. Place under broiler until glazed. Makes 4 servings.