Directions:
- Mix jelly and mustard in saucepan and simmer on stovetop 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.
- NOTE: The marinade sauce also goes well with other foods including mushrooms.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.99 Kcal (1989 kJ) | ||
| Calories from fat | 207.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 803.33mg | 33% | |
| Potassium | 120.94mg | 3% | |
| Total Carbs | 43.79g | 15% | |
| Sugars | 37.68g | 151% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 209.16 Kcal (876 kJ) | ||
| Calories from fat | 91.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 35% | |
|---|---|---|---|
| Cholesterol | 26.86mg | 20% | |
| Sodium | 353.74mg | 33% | |
| Potassium | 53.26mg | 3% | |
| Total Carbs | 19.28g | 15% | |
| Sugars | 16.59g | 151% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 0.4g | 2% | |
| Vitamin C | 0.8mg | 3% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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