Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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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