Grilled Rack of Lamb with Red Currant Jelly


1 rack of lamb
1 cup red current jelly
1 cups Dijon mustard
1 cup white wine
1/2 cup butter
1/2 cup shallots (minced)
2 tablespoons rosemary, crushed


Mix jelly and mustard in saucepan and simmer on stove top for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegetables.

Click here for instructions on French cutting a rack of lamb.

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