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GRILLED LAMB CHOPS

Category:    Main dishes, Meats, Barbecue
Yield:4 servings
 
      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)             
 
  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.
 

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