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Makes 4 servings.
8 lamb loin or rib chops
1 (15-oz.) can pears, drained and thinly sliced
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tbsp brown sugar
1 clove garlic, minced
1/4 tsp ground allspice
1/4 tsp salt
1/4 tsp pepper
Rinse chops and pat dry.
Combine all marinade ingredients in a resealable plastic bag; add chops and marinate, refrigerated, for 2 to 4 hours.
Grill chops over medium hot coals for about 5 to 7 minutes per side.
While chops are cooking, transfer marinade to a small saucepan. Cook over medium heat until mixture is reduced by half.
Top cooked chops with sliced pears and drizzle with reduced marinade.
California Pear Advisory Board - www.calpear.com/
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