Grilled Lamb Chops



INGREDIENTS:

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 T  Rosemary (crushed)

DIRECTIONS:

1. 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 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 vegtables.

Note: The marinade sauce also goes well with other foods
including mushrooms.



Grilled Lamb Chops