Burgundy Barbecue Lamb

• 1/2 c. Burgundy or other dry red wine
• 2 Tbsp. sugar
• 6 whole allspice
• 6 whole peppercorns
• 4 whole cloves
• 1 (3-inch) stick cinnamon
• 1/3 c. reduced-calorie catsup
• 3 Tbsp. lemon juice, divided
• 2 tsp. red wine vinegar
• 2 tsp. Worcestershire sauce
• 1/4 tsp. cornstarch
• 1 c. fresh/frozen cherries
• 4 (1-inch) lean lamb loin chops
• fresh cherries (optional)

1. Combine wine, sugar, allspice, peppercorns, cloves and cinnamon in a small saucepan; bring to a boil.
2. Cook, uncovered, 3 to 4 minutes over medium heat.
3. Remove spices and boil until reduced to 1/3 cup.
4. Stir in catsup, 2 teaspoons lemon juice, vinegar and Worcestershire sauce.
5. Measure out and reserve 1/4 cup sauces and reserve remaining sauce in saucepan.
6. Combine 1 tablespoon lemon juice and cornstarch; add to sauce in saucepan Bring mixture to a boil; cook 1 minute or until thickened, stir constantly.
7. Stir in cherries.
8. Set aside.
9. Trim excess fat, place in 1-quart casserole. Pour 1/4 cup sauce over chops; turn to coat.
10. Cover and marinate 1 hour.
11. Grill 5 to 6 inches from coals for 5 to 6 minutes.
12. Turn and baste frequently.
13. Spoon hot cherry sauce over chops and garnish with additional cherries.

red wine, sugar, allspice, peppercorns, cloves, cinnamon, catsup, lemon juice, red wine vinegar, worcestershire sauce, cornstarch, freshfrozen cherries, loin chops, fresh cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834290 (may not work)