I am grilling lamb chops tonight- my own, awesome grass-fed lamb that I raised myself. I like the idea of this very simple recipe but I only have a little ginger jam that isn’t very spicy. I also have apricot preserves and jalapenos. I’ve been thinking of chopping up some of my jalapenos and mixing them with the apricot preserves for a glaze. I like hot/sweet flavors with lamb and just thought I’d run it by the experts before I give it a go :)!
Sounds good to me! I’d slice them larger than usual so you can avoid them if you want. Take out the seeds and white ribs to mellow them if you are worried about the heat level.
I’d like it, but some people are really put off by food with even small amounts of pepper heat and jalapenos (individually) are wildly variable and unpredictable in terms of how much heat a specific pepper gives off. You could get a little heat or a lot from the minced peppers.
Take a poll of the diners re pepper tolerance if it’s more than just yourself eating.