Instructions: Prepare medium-hot coals (350 to 400 degrees).

In a small saucepan, stir jelly, mustard, vinegar, rosemary and thyme over low heat just until jelly melts. Set aside 1/4 cup sauce to brush on chops after grilling.

Season chops with salt and pepper. Grill until medium-rare or medium doneness, about 4 minutes a side. Brush chops with sauce just before removing from grill. Serve with remaining sauce.

This recipe yields 6 servings.

Comments: The quantity of chops can be easily adjusted for the number of servings desired. Plan two chops per serving. The sweet-tart sauce with a subtle hint of herbs complements the mild flavor of lamb. The sauce may also be served with leg of lamb or rack of lamb. Check the availability of lamb at your favorite meat department ahead of time. Lamb chops, especially loin chops, are usually more readily available in supermarkets than leg of lamb or rack of lamb. Any leftover sauce may be refrigerated; warm to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.