Ginger-Glazed Loin Lamb Chops

• 4 loin lamb chops, about 3/4 pound total
• 4 tablespoons ginger marmalade, jalapeno jelly or other hot-sweet preserve

1. Turn on broiler, if using.
2. Line pan with aluminum foil.
3. Wash and dry chops; trim all excess fat.
4. Prepare stove-top grill, if using.
5. If grilling, cook chops on one side until brown.
6. Turn over, and spread some of preserves on browned top.
7. Continue cooking to brown chop on second side, about 7 minutes for medium rare.
8. Turn chops once more, spread with remaining preserves and serve.
9. If broiling, brown chops on each side, and spread each side with preserves when finished cooking.

chops, ginger marmalade

Taken from cooking.nytimes.com/recipes/7013 (may not work)