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  • Grilled Lamb Chops With Currant Herb Sauce

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    Grilled Lamb Chops With Currant Herb Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 jar currant jelly - (12 to 13 ounce)
    • 1/4 c. Dijon mustard
    • 1 Tbsp. balsamic vinegar
    • 1 Tbsp. fresh rosemary (or possibly 1 tspn dry rosemary)
    • 1 tsp fresh thyme (or possibly 1/2 tspn dry thyme)
    • 12 x lamb loin or possibly rib chops, 1" thick Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Prepare medium-warm coals (350 to 400 degrees).
    2. In a small saucepan, stir jelly, mustard, vinegar, rosemary and thyme over low heat just till jelly melts. Set aside 1/4 c. sauce to brush on chops after grilling.
    3. Season chops with salt and pepper. Grill till medium-rare or possibly medium doneness, about 4 min a side. Brush chops with sauce just before removing from grill. Serve with remaining sauce.
    4. This recipe yields 6 servings.
    5. Comments: The quantity of chops can be easily adjusted for the number of servings desired. Plan two chops per serving. The sweet-tart sauce with a subtle hint of herbs complements the mild flavor of lamb. The sauce may also be served with leg of lamb or possibly rack of lamb. Check the availability of lamb at your favorite meat department ahead of time. Lamb chops, especially loin chops, are usually more readily available in supermarkets than leg of lamb or possibly rack of lamb. Any leftover sauce may be refrigerated; hot to serve.

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