Grilled Lamb Chops With Rosemary Plum Sauce
|Plum preserves||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Fresh rosemary||1 Tablespoon, snipped|
|Rosemary leaves/1 teaspoon dried rosemary leaves crushed||1 Teaspoon, crushed|
|Garlic||2 Clove (10 gm), crushed|
|Trimmed lamb shoulder arm/Lamb blade chops||4 , well trimmed, cut 0.75 inch thick (For Making Marinades)|
Combine marinade ingredients.
Cover and refrigerate 1/3 cup marinade for brushing on lamb chops during grilling.
Place chops in plastic bag; add remaining marinade, turning to coat.
Close bag securely and marinate in refrigerate 6 - 8 hours (or overnight, if desired), turning occasionally.
Remove chops from marinade; discard marinade.
Place chops on grid over medium coals.
Grill 12-14 minutes for rare to.medium doneness, turning once Brush both sides of chops with reseved marinade during last 5 minutes of grilling.