Broiled Lamb Chops With Red Currant Sauce
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 1⁄2 Teaspoon|
|Lamb shoulder blade/Arm chops||4 (Each 1/2Inch Thick)|
1. Preheat broiler if manufacturer directs. From lemon, grate 2 teaspoons peel and squeeze enough juice to make 1 tablespoon.
2. In 1-quart saucepan over low heat, heat lemon juice, lemon peel, currant jelly, mustard, and salt until jelly melts. Remove from heat.
3. Place chops on rack in broiling pan; broil 5 minutes. Turn chops; brush with sauce; broil 5 to 7 minutes longer, until chops are medium-rare, brushing occasionally with sauce.