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2 Tablespoons Currant Jam (or Jelly)
2 Tablespoons Ketchup
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar (or Honey)
1 Tablespoon dry Mustard
2 teaspoons Worcestershire Sauce
12 Lamb Loin Chops (3 lbs, cut 1-inch thick and trimmed)
6 slices Pineapples (1/2-inch thick)
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In a sml bowl, combine currant jam, ketchup, soy sauce, brown sugar, mustard and Worcestershire sauce. Place lamb chops in lrg resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes. Remove lamb from marinade and discard. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5-7 minutes or till grill marks appear, turning once halfway thru grilling time. Grill lamb chops 7-9 minutes for rare (140 degrees), 10-13 minutes for medium (160 degrees) or 14-17 minutes for medium-well (170 degrees). Turn once halfway thru grilling time. Serve lamb chops w/grilled pineapple rings.
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