Grilled Lamb Chops

Ingredients:

Rack of lamb.
1 cup of redcurrant jelly.
1 cup of poupon mustard.
1 cup of white wine.
½ cup of butter.
½ cup of minced shallots.
2 teaspoons of crushed rosemary.

Directions:

Mix the redcurrant jelly and poupon mustard in a suitably sized saucepan and simmer for 5 minutes to melt the jelly. Remove the lamb chops from rack and French cut. Allow the sauce to completely cool. Submerge the chops in sauce and allow to marinade overnight in refrigerator. Grill over coals for 5 minutes, basting with sauce as it cooks. Turn once halfway through. Prepare garnish sauce by browning shallots in butter and stirring in the wine and the crushed rosemary. Serve the lamb with garnish sauce.