Marinated and Grilled Lamb With Currant Jelly

• 6 lamb chops
• 1 cup red currant jelly
• 1 cup Dijon mustard
• 1 cup white wine
• 12 cup butter
• 12 cup shallot, minced
• 2 tablespoons rosemary, crushed
• salt
• pepper

1. For Marinade: Mix jelly and mustard in a saucepan and simmer for 5 minutes so the jelly melts.
2. Stir to blend.
3. Remove from the heat and allow to cool completely.
4. Once cooled, put this in a shallow pan and submerge chops in the marinade.
5. Place in the refrigerator overnight.
6. To Cook: Grill the chops over medium-high heat for 4-5 minutes or until they are to your preferred doneness; turning half way through the cooking time.
7. Baste while grilling.
8. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary.
9. Add salt and pepper to taste.
10. Serve lamb with the garnish sauce.

lamb chops, red currant, mustard, white wine, butter, shallot, rosemary, salt, pepper

Taken from www.food.com/recipe/marinated-and-grilled-lamb-with-currant-jelly-154013 (may not work)