Grilled Lamb Chops

1. 1

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

2. 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. 3

   Allow sauce to cool completely.

4. 4

   Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator).

5. 5

   Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks.

6. 6

   Turn once half-way through cooking time.

7. 7

   Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary.

8. 8

   Serve lamb with garnish sauce and grilled potatoes and vegetables.

9. 9

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

* Per serving · 4 servings · Values may vary.