Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped fine
• 1 clove garlic, minced
• 1 red bell pepper, quartered, seeds removed
• 1 onion, sliced thickly
• 2 tomatoes, cut in half
• 1 cup ketchup
• 1/8 cup Worcestershire sauce
• 1/8 cup red wine vinegar
• 1/8 cup brown sugar
• 1/4 cup Spice Exchange Bourbon Rosemary-Chipotle Hot Sauce
• 4 thick-cut lamb chops

Instructions:

In a medium sauce pan heat the oil and saute the onion. After the onion is translucent, add the garlic and continue to saute for 2 minutes.

To roast the peppers, onions, and tomatoes, place them on the grill over a medium fire and grill until they are soft and slightly blackened. Remove, peel, and chop the vegetables.

In a large sauce pan, combine all the sauce ingredients and bring the mixture to a low boil over a medium heat. Reduce the heat and simmer for 20 minutes. Let the mixture cool and puree in a blender or food processor until smooth. You can thin the mixture with water if you so desire.

Grill the lamb chop until they are rare. Brush the sauce over both sides of the chops and grill for another 2 minutes a side, taking care that the chops do not burn. Serve the remaining sauce on the side.

Yield: 4 servings