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| Home -> [Barbecue, Entrees, Grilled, Lamb & Mutton, Meats] -> [Grilled lamb chops Recipe] |
Grilled lamb chops
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Barbecue, Entrees, Grilled, Lamb & Mutton, Meats |
Rating: |
0 |
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Ingredients:
| 1
| cup | Red current jelly | | 1
| cup | Poupon mustard | | 1
| each | Rack of lamb | | 1
| cup | White wine | | 1/2
| cup | Butter | | 1/2
| cup | Shallots (minced) | | 2
| tbsp | Rosemary (crushed) |
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Procedures:
| 1 | Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. | | 2 | 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). | | 3 | Allow sauce to cool completely. | | 4 | Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). | | 5 | Grill over hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. | | 6 | Turn once half-way through cooking time. | | 7 | Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. | | 8 | Serve lamb with garnish sauce and grilled potatoes and vegtables. | | 9 | Note: the marinade sauce also goes well with other foods including mushrooms |
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