Grilled Lamb Chops

2 lbs lamb chops
1 cup grape or muscadine jelly
1 cup Dijon mustard
1 cup cooking wine
1/2 cup butter
1/2 cup shallots or onions, minced
2 tsp fresh rosemary

Mix together jelly and mustard. Coat chops and refrigerate overnight. Remove chops and grill. Turn chops and baste with extra marinade.

Prepare the sauce by combining wine, butter, shallots, and rosemary in saucepan. Bring to a boil, then reduce heat and simmer until sauce is reduced by half, about 10 minutes. Pour sauce over grilled lamb chops and serve warm.

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