Categories: Lamb 
      Yield: 4 servings 
  
      1 c  Red current jelly                   1 c  Poupon mustard 
      1 ea Rack of lamb                        1 c  White wine 
    1/2 c  Butter                            1/2 c  Shallots (minced) 
      2 tb Rosemary (crushed)              
  
  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 vegtables. NOTE: The 
  marinade sauce also goes well with other foods including mushrooms.