Instructions: Sauce: Boil wine, rosemary, vinegar, shallot & pepper in heavy medium skillet until reduced to 2 tbs, about 6 minutes. Add stock and boil until reduced to 5 tbs, about 25 minutes. (Can be prepared 6 hours ahead and refrigerated).

Lamb: Prepare barbeque grill on medium heat, or preheat oven to 350. For marinade, combine jelly, rosemary and garlic in glass baking dish. Season lamb with salt & pepper. Add to marinade, turning to coat. Marinate 10 minutes.

Grill or bake lamb until cooked to desired degree of doneness, about 5 minutes per side for rare. Transfer to platter.

Return sauce to boil. reduce heat to low and whisk in butter, 1 tbs at a time. Strain sauce. Season with salt & pepper. Spoon sauce onto plates.

Slice lamb and arrange atop sauce.

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