Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe.

Serves 4

2 cups red currant jelly
2 cups Dijon mustard
16 lamb chops, French cut

Combine the jelly and mustard in a saucepan and simmer about 5 minutes. Cover and refrigerate. Submerse the lamb chops in the chilled marinade for 30 minutes.

Grill the chops over direct heat to medium rare, turning and basting periodically with the marinade. Cooking time depends on the heat of the fire. Serve topped with Shallot Butter Sauce and accompanied by Grilled Vegetables (recipes follow).

Shallot Butter Sauce
1 cup dry white wine
1 cup white wine vinegar
1/2 cup minced shallots
1 tablespoon salt
1 teaspoon freshly ground black pepper
2-1/4 pounds unsalted butter, chilled and diced

Reduce the wine, vinegar, shallots, salt, and pepper in a saute pan over high heat until only enough liquid is left to moisten the shallots. Add the butter, a little at a time, whisking constantly. Remove from the heat and stir to finish melting the butter to form a creamy consistency. Serve immediately, or transfer to a container, cover, and refrigerate. Gently reheat or allow to warm gradually to room temperature.

Grilled Vegetables
3 cups chicken stock
1 cup olive oil
1 sprig fresh rosemary
1/4 cup diced onion
2 cloves garlic, minced

combine the ingredients in a bowl and use as a marinade for seasonal fresh vegetables. Some suggestions include a combination of halved new potatoes, split zucchini, peeled and quartered (lengthwise) carrots, wax beans, and red bell pepper strips. Marinate vegetables for 5 to 10 minutes, then grill in sequence from longest to cook to shortest to cook, so that all finish at about the same time.