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Grilled Lamb Chops

Yield: 4 Servings
1 c red current jelly
1 rack of lamb
1/2 c butter
2 T rosemary (crushed)
1 c poupon mustard
1 c white wine
1/2 c shallots (minced)

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 sauceand allow to marinade overnight (place in refrigerator). Grill over Hickorycoals 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: Themarinade sauce also goes well with other foods including mushrooms.

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