---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meats, Bar-b-q
       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.