Grilled Lamb Chops – a delicious recipe with red currant, mustard, rack of lamb, white wine, butter, shallot. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly.
2
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).
3
Allow sauce to cool completely.
4
Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator).
5
Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks.
6
Turn once half-way through cooking time.
7
Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary.
8
Serve lamb with garnish sauce and grilled potatoes and vegetables.
9
NOTE: The marinade sauce also goes well with other foods including mushrooms.
326
kcal
Calories
31
g
Fat
5
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup red currant jelly, 1 cup Grey Poupon mustard, 1 rack of lamb, 1 cup white wine, and more.
Yes, Grilled Lamb Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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