Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to
melt jelly. Remove lamb chops from rach 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.