Grilled Lamb Chops
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
currant jelly
|
*
|
| 1 | cup |
prepared mustard
poupon |
|
| 1 | each |
lamb
rack |
*
|
| 1 | cup |
white wine
|
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
shallots
minced |
*
|
| 2 | tablespoons |
rosemary leaves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
currant jelly
|
*
|
| 237 | ml |
prepared mustard
poupon |
|
| 1 | each |
lamb
rack |
*
|
| 237 | ml |
white wine
|
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
shallots
minced |
*
|
| 3E+1 | ml |
rosemary leaves
crushed |
|
Directions
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly.
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).
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.
