Grilled Lamb Chops

Grilled Lamb Chops Recipe:

GRILLED LAMB CHOPS

1 c Red Current Jelly
1 c Poupon Mustard
1 ea Rack of Lamb
1 c White wine
1/2 c Butter
1/2 c Shallots (minced)
2 tb Rosemary (crushed)

Mix jelly and mustard in saucepan and simmer on
stovetop for 5 minutes to melt jelly.

Remove lamb chops from rack 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 sauce and allow to marinade overnight (place in
refrigerator). Grill over Hickory coals 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
vegetables. NOTE: The marinade sauce also goes well
with other foods including mushrooms.