Total Time
20mins
Prep 10 mins
Cook 10 mins

Directions

  1. Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly.
  2. 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).
  3. Allow sauce to cool completely.
  4. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator).
  5. Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks.
  6. Turn once half-way through cooking time.
  7. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary.
  8. Serve lamb with garnish sauce and grilled potatoes and vegetables.
  9. NOTE: The marinade sauce also goes well with other foods including mushrooms.

Reviews

(2)
Most Helpful

Used lamb chops for the rack of lamb. Very rich. I like the combination of flavors. I was also careful with the amount of rosemary, too much and it would have ruined the dish. Next time I'll try this on a "real" grill, not an indoor electric wannabe. Also made a separate vegetarian version using portobella mushrooms which was equally delish.

COOKGIRl August 28, 2005

I'm the only one in my little family who likes lamb so I cut down the ingedients and roasted the chops in the oven instead of grilling. I will use just a little less mustard next time (personal taste) but otherwise very good!

CymruHazel July 18, 2005

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