Steps for Preparation

1. Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly.
2. Remove lamb chops from rack and French cut, carefully not removing fat from the eye.
3. Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinate overnight in refrigerator.
4. Grill over hickory coals, while continually checking for doneness, and basting with sauce.
5. Check for doneness of each chop using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of chop. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Chop is done when tip of sensor is fully orange, at about 4 to 5 minutes of grilling.
6. Turn chops once halfway through cooking time.
7. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary.
8. Serve lamb with garnish sauce and grilled potatoes and vegetables.