Broiled Lamb Chops With Red Currant Sauce Recipe
Ingredients
| Lemon | 1 Large | |
| Currant jelly | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 4 lamb shoulder blade or arm chops, each 1/2 inch thick | ||
Directions
1. Preheat broiler if manufacturer directs. From lemon, grate 2 teaspoons peel and squeeze enough juice to make 1 tablespoon.
2. In 1-quart saucepan over low heat, heat lemon juice, lemon peel, currant jelly, mustard, and salt until jelly melts. Remove from heat.
3. Place chops on rack in broiling pan; broil 5 minutes. Turn chops; brush with sauce; broil 5 to 7 minutes longer, until chops are medium-rare, brushing occasionally with sauce.
2. In 1-quart saucepan over low heat, heat lemon juice, lemon peel, currant jelly, mustard, and salt until jelly melts. Remove from heat.
3. Place chops on rack in broiling pan; broil 5 minutes. Turn chops; brush with sauce; broil 5 to 7 minutes longer, until chops are medium-rare, brushing occasionally with sauce.
Chef
