Instructions: In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.

Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare (140 degrees), 10 to 13 minutes for medium (160 degrees), or 14 to 17 minutes for medium-well (170 degrees), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings.

This recipe yields 6 servings.

Wine Recommendation: Want to blow your taste buds away? Try a Shiraz bursting with black cherry and ripe tannins. Nough said.

Beer Recommendation: Okay, if you insist on beer, make it a stout. A full-flavored one like Coopers Extra from South Australia is a natural match.

Comments: If theres one thing Australians understand, its how to make great lamb chops.

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