GRILLED LAMB CHOPS

1 cup red current jelly
1 cup Grey Poupon mustard
1 rack of lamb
FOR THE GARNISH SAUCE:
1/2 cup minced shallots
1/2 cup butter
1 cup white wine
2 tbsp rosemary, crushed

TO MARINADE THE LAMB:
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Allow sauce to cool completely.

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).

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

WHEN READY TO COOK:
Pour marinade into a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.

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.

TO PREPARE THE GARNISH SAUCE:
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.

Servings: 4
Source: unknown