---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Grilled Lamb Chops
  Categories: Lamb
       Yield: 4 servings
  
       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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