Directions

• 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.