Grilled Lamb Chops recipe

Grape jelly and mustard make for a surprising lamb marinade most Dads havenít tried out on the grill yet!


1 (2-pound) rack of lamb, frenched
1 cup grape jelly
1 cup Dijon mustard
1 cup white wine
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary


1) Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight.

2) Preheat grill. Remove lamb from marinade, shaking off excess liquid. Place on grill and cook 5 minutes, turning once, basting with sauce.

3) Meanwhile, prepare the sauce: Combine wine, butter, shallots, and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes.

4) To serve, pour sauce over warm lamb.

Back to the Lamb Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)

Reviews and Comments:

Review by Oscar on December 25th, 2011:

I made this recipe with sides of asparagus, carrots, mashed potatos, and hollandaise sauce. The recipe on this page was beyond amazing, down to the lamb cook times. I will definayely use this recipe again when another occasion arrises.


Published: July 31, 2007
Average rating of 5.00 stars based on 1 reviews.
Summary: Grape jelly and mustard make for a surprising lamb marinade most Dads haven't tried out on the grill yet!
Privacy Policy
Published by Starsol