Grilled Lamb Chops

Grilled Lamb Chops

Yield: 4 Servings

1 c red current jelly

1 rack of lamb

1/2 c butter

2 T rosemary (crushed)

1 c poupon mustard

1 c white wine

1/2 c shallots (minced)

Mix jelly and mustard in saucepan and simmer on stovetop for 5

minutes to

melt jelly. Remove lamb chops from rach and French cut, being careful

not

to remove the fat from the eye (the fat will protect the meat from

burning

on the grill). Allow sauce to cool completely. Submerge lamb chops in

sauceand allow to marinade overnight (place in refrigerator). Grill

over

Hickorycoals 4 to 5 minutes (for medium to medium-rare), basting with

sauce

as it cooks. Turn once half-way through cooking time. Prepare garnish

sauce by browning shallots in butter and stirring in the white wine

and

rosemary. Serve lamb with garnish sauce and grilled potatoes and

vegtables. NOTE: Themarinade sauce also goes well with other foods

including mushrooms.