Grilled Lamb Chops With Currant Herb Sauce Recipe - Cooking Index
Grilled Lamb Chops With Currant Herb Sauce Recipe - Cooking Index
The quantity of chops can be easily adjusted for the number of servings desired. Plan two chops per serving. The sweet-tart sauce with a subtle hint of herbs complements the mild flavor of lamb. The sauce may also be served with leg of lamb or rack of lamb. Check the availability of lamb at your favorite meat department ahead of time. Lamb chops, especially loin chops, are usually more readily available in supermarkets than leg of lamb or rack of lamb. Any leftover sauce may be refrigerated; warm to serve.
Type: Lamb| 1 | Currant jelly - (12 to 13 oz) | |
| 1/4 cup | 59ml | Dijon mustard |
| 1 tablespoon | 15ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Fresh rosemary |
| = (or 1 tspn dried rosemary) | ||
| 1 teaspoon | 5ml | Fresh thyme |
| = (or 1/2 tspn dried thyme) | ||
| 12 | Lamb loin or rib chops, 1" thick | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Prepare medium-hot coals (350 to 400 degrees).
In a small saucepan, stir jelly, mustard, vinegar, rosemary and thyme over low heat just until jelly melts. Set aside 1/4 cup sauce to brush on chops after grilling.
Season chops with salt and pepper. Grill until medium-rare or medium doneness, about 4 minutes a side. Brush chops with sauce just before removing from grill. Serve with remaining sauce.
This recipe yields 6 servings.
Source:
St. Louis Post-Dispatch, 03-25-2002
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