Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb 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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