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Name: Grilled Lamb Chops
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Shallots (minced); 1 c White wine; 1 Rack of Lamb; 1/2 c Butter; 2 tb Rosemary (crushed); 1 c Red Current Jelly; 1 c Poupon Mustard

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INGREDIENTS

1/2 c Shallots (minced)
1 c White wine
1 Rack of Lamb
1/2 c Butter
2 tb Rosemary (crushed)
1 c Red Current Jelly
1 c Poupon Mustard

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 4 Servings

Calories: 472
Calories from Fat: 378 (80%)

Amt Per Serving		% DV

	Total Fat 42g	56 %
	Saturated Fat 23.7g	119 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 1.7g
Cholesterol 134.9mg		42 %
Sodium 247.1mg		9 %
Potassium 335.3mg		9 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 472

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